Leche flan

Heat the oven to 180C/fan 160C/gas 4. Put the sugar in a pan over a medium-high heat and cook for 8-10 minutes, swirling the pan occasionally but not stirring, until the sugar has melted and turned a deep amber caramel colour. Pour into 2-4 ilanera tins or a 900g loaf tin and swirl to evenly coat the bases. Set aside for the caramel to harden.

Meanwhile, use an electric mixer to beat the eggs and egg yolks together in a bowl. Add the milks and beat until well combined. Strain through a fine sieve and divide between the tins. Cover tightly with foil.

Put the tins in a large roasting tin and fill with enough just-boiled water to reach halfway up the sides of the tins. Bake for 20-25 minutes if using ilanera tins or for 50-60 minutes if using a loaf tin, until set. Remove from the oven, allow to cool, then chill to firm.

Run a knife around the flans to release them, then invert onto a platter to serve. Garnish with dayap or lime zest strips, if you like.