Leche flan, Filipino caramel custard

Preparation

1. 1

   Make the caramel: heat the sugar dry in a flan mould (or small individual moulds) over medium heat, without stirring, just tilting the mould, until you get an amber caramel; spread it by tilting the mould to coat the bottom evenly.

2. 2

   Whisk the eggs and extra egg yolks in a bowl, without incorporating too much air (a foamy custard would leave holes once baked).

3. 3

   Add the sweetened condensed milk and vanilla, whisk gently until smooth and even.

4. 4

   Strain the mixture through a fine sieve to remove any bits of egg white: this is what guarantees a perfectly smooth texture.

5. 5

   Gently pour the mixture over the cooled caramel in the mould, cover with foil.

6. 6

   Bake in a water bath at 160°C for 40-45 minutes, until the flan is set at the edges but still has a slight wobble in the centre.

7. 7

   Let it cool completely then refrigerate for at least 3 hours (ideally overnight).

8. 8

   Run a knife blade around the edges, unmould onto a plate letting the caramel run around it, and serve well chilled.