Leche flan

Method

• step 1

  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.

• step 2

  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.

• step 3

  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.

• step 4

  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.