Portuguese caramel egg flan

Ingredients

• 6 eggs
• 500 ml milk
• 180 g sugar for custard
• 120 g sugar for caramel
• 3 tbsp water

Step-by-step method

1. Heat the caramel sugar with water until amber. Carefully pour into a flan mould and tilt to coat its bottom.
2. Mix eggs with the custard sugar without creating too much air. Gradually add the milk.
3. Strain for a smooth texture and pour into the caramel-lined mould.
4. Stand the mould in a roasting pan filled halfway with hot water. Bake at 160°C / 320°F for 45–55 minutes, until set with a slight wobble in the centre.
5. Cool, refrigerate for at least 4 hours, then carefully turn out.