Mexican Caramel Flan

Method

1. 01

   Step 1

   Heat oven to 160°C. Simmer sugar and water without stirring until amber. Carefully coat the base of a 20 cm metal cake pan with hot caramel.

2. 02

   Step 2

   Whisk eggs, condensed milk, evaporated milk and vanilla until smooth without making too much foam.

3. 03

   Step 3

   Strain into the caramel-lined pan. Set pan in a larger roasting tray and add hot water halfway up the sides.

4. 04

   Step 4

   Bake 50–60 minutes until edges set and the center reaches 71°C with a slight wobble.

5. 05

   Step 5

   Cool, refrigerate at least 4 hours, loosen edges and invert onto a rimmed plate.