Mexican Flan

Methods

• Preheat oven to 180º C.
• Put sugar in a mould and melt it on high heat. Cook further till it turns golden and caramelizes.
• Turn the mould so that the caramel spreads evenly. Keep aside to cool.
• Put eggs, condensed milk, milk and vanilla essence in a mixer and blend. Once sugar/caramel has cooled and become solid, pour the flan mixture into the mould.
• Half fill a baking tray with ½ inch of warm water, keep the mould in it and cover with aluminium foil.
• Keep the tray in the preheated oven and bake for 30-40 minutes.
• Take the mould out of the oven and set it aside to cool down to room temperature.
• Keep it in the refrigerator for about ½ hour.
• To demould, run a knife carefully around the edge of the mould. Invert the mould onto a plate and tap the inverted mould gently so that it does not break.
• Serve immediately.