Mexican Flan

Ingredients:

4 egg

1 (410 g) evaporated milk

220 mL sugar

1/2 tsp vanilla essence

Caramel:

240 mL sugar

Method:

Preheat oven to 180 °C.

To prepare the caramel:

In a saucepan, cook sugar over medium heat until sugar melted and turn golden brown.

Pour the golden brown syrup into ramekin/cupcake cups, set aside to cool slightly.

To prepare the flan:

In a large bowl, whisk eggs into a homogeneous batter by using hand-whisk.

Add-in evaporated milk, sugar and vanilla, continue whisk until smooth.

Pour evenly into the prepared ramekin cups.

Bake in the preheat oven for 1 hour or toothpick insert into center of flan and come out clean on a water bath filled with water level up to 3/4 of the cups wall.

Keep chilled in refrigerator with mold for several hours or till serve.

To unmold flan:

Transfer the flan cups onto a tray filled with shallow warm water for several minutes.

Gently run a thin flexible knife around the flan wall to loosen the flan then invert it onto serving plate.