Mexican Flan

1. 1

   Caramel.

2. 2

   Put the sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil and cook until golden.

3. 3

   Pour into an 18cm sandwich pan or 6 individual moulds (coated lightly with oil). Rotate the pan or moulds until the caramel coats the sides and base. Set aside.

4. 4

   Heat the evaporated milk and fresh milk with the split vanilla pod - but don't boil. Remove from the heat and let stand for 5 minutes.

5. 5

   Beat the eggs and sugar together until blended. Pour the egg/sugar mix slowly into the milk, stirring constantly.

6. 6

   Remove the vanilla pod and pour the filling into the caramel lined pan or moulds.

7. 7

   Put the custard into a baking dish with hot water to come halfway up the sides.

8. 8

   Bake in a moderately warm oven 160C (325F) for 25 minutes (individual moulds) or 45 minutes (pan) - or until a knife inserted in the centre comes out clean.

9. 9

   Cool, then chill for a few hours or overnight.

10. 10

    Unmould on to a serving dish or individual plates. Serve with pouring cream.

No additional tips available.