Flan (Spanish Crème Caramel)

The silky egg custard loved from Spain to Argentina, turned out under a pool of dark, bittersweet caramel.

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Ingredients

For 6 portions

Heat the oven to 160°C (140°C fan). Put 6 ramekins in a deep roasting tin.
Put 120 g of the sugar in a heavy pan with the water. Heat gently, swirling but not stirring, until dissolved, then boil until it turns a deep amber. Pour straight into the ramekins and tilt to coat the bases. Take care, as it is extremely hot.
Warm the milk until steaming, without letting it boil.
Whisk 4 whole eggs, 1 yolk (the amounts above allow for this), the remaining 50 g of sugar and the vanilla gently, so that it doesn't foam. Slowly whisk in the warm milk, then strain through a sieve.
Pour into the ramekins. Pour hot water into the tin to come halfway up their sides.
Bake for 35–40 minutes, until set at the edges with a slight wobble in the middle. Lift out, cool, then chill for at least 3 hours.
Run a thin knife around each flan, put a plate on top and turn over, letting the caramel pour out around it.