Ingredients

Method

• 6 large free-range eggs
• 225 g sugar
• 1 t vanilla extract
• 250 ml cream

Method

Ingredients

Preheat the oven to 150ºC.

Using a whisk, beat the eggs until combined. Add 2 T sugar, the vanilla extract and cream, and whisk until incorporated.

Place four ramekins in a bainmarie or deep oven dish filled halfway with warm water (ensure none of the water spills into the ramekins).

Pour the custard mixture into the ramekins and bake for 30 minutes, or until the custards have set, but are still a little wobbly.

Remove from the oven and carefully remove the ramekins from the bain-marie. Refrigerate for 1 hour.

Heat a saucepan over a medium to high heat. Add the remaining sugar and allow it to melt into a dark caramel, stirring occasionally.

Carefully drizzle the caramel in a pattern over the chilled flan, allowing it to set before serving.

TASTE'S TAKE

Traditionally, these little Spanish custard puddings are made in terracotta dishes called cazuelas, but ramekins will do the job just as well.