Bánh flan

Method

1. 1

   Preheat the oven

   Heat the oven to 150°C conventional or 130°C fan before preparing the caramel, until it reaches temperature.

2. 2

   Make the caramel

   Heat 100 g sugar and the water in a small saucepan over medium heat for 6 to 9 minutes, without stirring, until deep amber. Swirl gently if needed.

3. 3

   Fill the ramekins

   Pour the caramel into six heatproof ramekins of about 150 ml capacity each and tilt to coat their bases. The caramel is extremely hot, so do not touch or taste it.

4. 4

   Warm the milk

   Heat the milk in a saucepan over medium-low heat for 4 to 5 minutes, until steaming but not boiling, then remove from the heat.

5. 5

   Mix the custard

   Whisk the eggs, yolks, remaining 60 g sugar and vanilla gently in a bowl for 1 minute, just until combined. Slowly whisk in the warm milk for about 1 minute.

6. 6

   Strain and rest

   Strain the custard through a fine sieve into a jug, then leave it for 5 minutes at room temperature until bubbles rise; skim away any surface foam.

7. 7

   Fill and prepare the bath

   Divide the custard among the ramekins. Set them in a deep roasting tin and pour freshly boiled water into the tin until it reaches halfway up their sides.

8. 8

   Bake gently

   Bake at 150°C conventional or 130°C fan for 25 to 35 minutes, checking from 25 minutes, until edges are set and centres wobble softly; this range suits 150 ml ramekins.

9. 9

   Cool and chill

   Lift the ramekins from the water bath and cool at room temperature for 30 minutes, until no longer warm. Cover and refrigerate for at least 4 hours, until fully chilled and set.

10. 10

    Unmould and serve

    Run a thin knife around each chilled flan, then dip each ramekin base in hot water for 10 seconds. Invert onto a small plate and lift away the ramekin.

Tips

• Use six ramekins of about 150 ml capacity, roughly 7 to 8 cm wide, so the custard depth and baking time stay consistent.
• Swirl the pan rather than stirring the caramel, and pour it into the ramekins as soon as it turns deep amber. Avoid touching or tasting hot caramel.
• Check for a soft wobble in the centre from 25 minutes; deeper or smaller ramekins may need a different baking time.

Swaps

• Use vanilla bean paste instead of vanilla extract in the same quantity.
• Use light brown sugar instead of caster sugar for the caramel, though its flavour and colour will be deeper.

Storing

Cover and refrigerate the flans for up to 3 days; unmould just before serving.