Flan without condensed milk

Ingredients (7)

• full-fat milk250 ml
• icing sugar40 g
• granulated sugar50 g
• cold water25 ml
• vinegar0.5 tsp
• vanilla extract1 tsp
• metric

Method

1. 1

   In a pan, warm up the milk until it gets to the boiling point, then remove from the heat.

2. 2

   Beat the eggs and egg yolk until they double their volume and get a pale yellow colour, then add them to the milk, whisking well.

3. 3

   Add the icing sugar and vanilla extract, and mix again to combine, making sure you have a smooth consistency. Set aside.

4. 4

   Leave to simmer undisturbed for 25-30 minutes until the syrup turns into a light brown colour.

5. 5

   Preheat the oven to 170 degrees C (340 F).

6. 6

   Divide the caramel between 4 ramekins, making sure the bottom of the ramekins is well covered with an even layer of caramel.

7. 7

   Use a ladle to divide the egg mixture between the 4 ramekins too, then arrange them on an ovenproof dish.

8. 8

   Add hot water to the dish, so that the ramekins are half covered in water.

9. 9

   Bake for approximately 35-40 minutes until the crème caramel is set and firm to touch.

10. 10

    Leave to cool down to room temperature, then refrigerate for at least 3-4 hours, ideally overnight.

11. 11

    Run a sharp knife around the edges, place a small plate on top of the ramekin, then flip it over to release the crème caramel. Alternatively, you can serve it straight from the ramekin.