Flan Cubano

Ingredients

• 200 g granulated sugar, for the caramel
• 60 ml water
• 5 large eggs
• 2 large egg yolks
• 1 x 397 g tin sweetened condensed milk
• 1 x 354 ml tin evaporated milk
• 1 tbsp vanilla extract
• Pinch of salt
• Thinly pared zest of 1 lime (optional)

Before you cook

• Take the eggs out of the fridge an hour ahead so they come to room temperature.
• Crack the whole eggs and extra yolks into a large jug.
• Set out a 20 cm round cake tin or flan mould and a deep roasting tray that it fits inside.

Steps

1. Heat the oven to 160 C (325 F).
2. Put the sugar and water in a small heavy saucepan over medium heat and swirl the pan rather than stirring it.
3. Cook for about 8 minutes until the syrup turns a deep amber and smells nutty.
4. Pour the caramel straight into the tin and tilt it quickly so it coats the base before it sets.
5. Whisk the eggs and yolks just enough to combine them, without beating air into the mixture.
6. Whisk in the condensed milk, evaporated milk, vanilla, salt and lime zest.
7. Pour the custard through a fine sieve into the caramel-lined tin.
8. Cover the tin tightly with foil.
9. Set the tin inside the roasting tray and pour boiling water around it to come halfway up the sides.
10. Bake for 55 minutes, until the flan is set at the edges but still has a soft wobble in the centre.
11. Lift the tin out of the water bath and cool it on a rack for 1 hour.
12. Chill in the fridge for at least 4 hours, or overnight.
13. Run a thin knife around the edge, set a rimmed plate over the tin and turn the whole thing over in one confident movement.