AuthortapasonlineFlan must be the archetypal Spanish dessert, though the name has confused many a tourist. It is a version of crème caramel or caramel custard and makes the perfect ending to a meal. It is usually made in ramekins to produce an individual serving, but you can use a cake tin or even a specialist flanera, and cut it into portions.
Stand the ramekins in a baking tray filled with very hot water.
Place 200g of the sugar and the water in a heavy-based pan and stir over a low heat until the sugar melts and forms an amber-coloured syrup. Be careful not to let it burn. Pour an equal amount into each ramekin.
In a bowl, whisk the rest of the sugar with the eggs and then add the milk and vanilla, mixing until well combined. Distribute evenly among the ramekins.
Tighly cover each ramekin with kitchen foil and bake in a hot oven for forty minutes - if you are using a single container, you will need about an hour.
Take the ramekins out of the water and allow to cool, then chill in the fridge overnight.
Carefully run a knife around each flan and then invert it onto a plate, allowing the caramel to run over the flan.
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