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Ingredients

1/2 cup (110g) caster sugar
395g can sweetened condensed milk
1 teaspoon vanilla extract
4 eggs
Thin cream, to serve

Method

Step 1 Preheat the oven to 170°C. Lightly grease six 3/4-cup (185ml) ramekins.
Step 2 Place the sugar in a saucepan with 1/4 cup (60ml) water and stir over low heat until dissolved. Allow to simmer for 10-15 minutes or until mixture turns golden brown, then immediately pour into prepared moulds and swirl each one so the caramel coats the sides. Leave to cool.
Step 3 In a separate bowl, gently whisk together condensed milk, vanilla and eggs. Strain into a lipped jug.
Step 4 Place caramel-lined moulds in a roasting pan and divide milk mixture between them. Pour boiling water into pan so the water comes halfway up sides of moulds, cover with foil, then bake for 35 minutes or until just set. Remove from pan, cool, then refrigerate for at least 6 hours. (If you want to make this ahead, it will keep in the fridge for up to 2 days.)
Step 5 Just before serving, dip base of each mould in a bowl of warm water for about 30 seconds, then remove. Run a knife around edge of the moulds to release, then invert into shallow bowls, allowing caramel to run around edge. Serve with some thin cream, if desired.

Flan con dulce de leche

How to make Flan con dulce de leche

Ingredients

Method