Portuguese crème caramel
1 can (375ml) sweetened condensed milk 1 can (375ml) evaporated milk 125ml milk 3 eggs
Vanilla seeds from 1 pod Zest of 1 orange
160g castor sugar 1 Tbsp water
Preheat oven to 160 ̊C. Combine caramel ingredients in a pan. Melt sugar over low heat until it becomes a nice toffee colour. This should take about seven minutes. Don’t leave the pan unattended. Do not stir, but swirl occasionally to prevent burning or seizing. Remove from heat and divide among serving ramekins. Whisk ingredients for the custard. Pour into caramel- lined ramekins. Pour boiling water into a deep baking tray to create a water bath. Place ramekins in the water bath and bake for at least 30 minutes. This should give a soft flan. If you prefer a firmer texture, bake for another 5–10 minutes. Leave to cool before refrigerating for at least 3 hours, before serving. To serve, place each ramekin in a hot-water bath for about 20 seconds. Invert ramekin and tip flan onto a serving plate.