Dominican Flan

1. Preheat the oven to 160 C and set a kettle of water to boil for a bain-marie.
2. Make the caramel by heating the sugar and water in a pan over medium heat without stirring until it turns a deep amber, then quickly pour it into a flan mould or four ramekins, swirling to coat the base before it sets.
3. In a bowl, whisk the eggs just until smooth, then blend in the condensed milk, evaporated milk and vanilla until fully combined, taking care not to whip in too much air.
4. Strain the custard through a fine sieve over the set caramel to remove any threads of egg, then cover the mould with foil.
5. Place the mould in a deep roasting tin and pour in enough boiling water to come halfway up the sides.
6. Bake for 50 to 60 minutes until the custard is set around the edges but still has a slight wobble in the centre, by which point the egg custard has reached a safe internal temperature of at least 72 C.
7. Remove from the water bath, cool to room temperature, then chill for at least 4 hours or overnight.
8. To serve, run a thin knife around the edge and invert onto a rimmed plate so the caramel flows over the top.

You'll use: Oven · Pan · Saucepan · Blender · Whisk