Light Spanish Flan (Caramel Custard)

• 120 g Caster sugar
• 60 ml Water
• 500 ml Whole milk
• 4 Egg
• 1 tsp Vanilla extract

1. Heat the oven to 160°C (320°F). Put a kettle of water on to boil, and set a baking dish large enough to hold a 1 litre baking dish or similar on the worktop.
2. Put the caster sugar and 60 ml water in a saucepan over medium heat and cook without stirring until the sugar dissolves and turns a deep amber. Swirl the pan as needed for even colouring, then immediately pour the caramel into your baking dish and tilt to coat the base.
3. Warm the whole milk in the same saucepan over low heat until steaming but not boiling. Take off the heat and stir in the vanilla extract.
4. In a mixing bowl, whisk the eggs just until blended, without incorporating too much air. Slowly whisk in the warm milk in a steady stream.
5. Pour the custard into the caramel-lined dish. Set the dish in the larger baking dish and carefully pour in enough hot water to come halfway up the sides of the flan dish.
6. Bake for 40 to 55 minutes, until the custard is just set with a gentle wobble in the centre. Remove the flan dish from the water bath and leave to cool to room temperature.
7. Chill for at least 2 hours, or until fully cold and set. To serve, run a thin knife around the edge, invert onto a plate, and let the caramel run over the top.

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