Mexican Flan

Method

1. Preheat oven to 180º C.
2. Put sugar in a mould and melt it on high heat. Cook further till it turns golden and caramelizes.
3. Turn the mould so that the caramel spreads evenly. Keep aside to cool.
4. 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.
5. Half fill a baking tray with ½ inch of warm water, keep the mould in it and cover with aluminium foil.
6. Keep the tray in the preheated oven and bake for 30-40 minutes.
7. Take the mould out of the oven and set it aside to cool down to room temperature.
8. Keep it in the refrigerator for about ½ hour.
9. 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.
10. Serve immediately.

Additional Tips and Tricks