Mexican Flan

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1/2 cup water
• 1 cup sugar
• 410 g evaporated milk
• 3/4 cup milk
• 2 1/2 pieces vanilla pod
• 4 eggs
• 1/2 cup sugar

Recipe

• 1 caramel.
• 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 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 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 beat the eggs and sugar together until blended. pour the egg/sugar mix slowly into the milk, stirring constantly.
• 6 remove the vanilla pod and pour the filling into the caramel lined pan or moulds.
• 7 put the custard into a baking dish with hot water to come halfway up the sides.
• 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 cool, then chill for a few hours or overnight.
• 10 unmould on to a serving dish or individual plates. serve with pouring cream.