For the caramel:
For the flan:
ml condensed milk
ml evaporated milk
tbsp vanilla essence
Delicious, mouth watering dessert, a definite meal stopper.
Preheat oven to 300°F.
In a pan, mix ¾ quantity of the sugar with water. Stir over a low heat until the sugar dissolves. Increase heat and cook until syrup reduces and turns deep amber in color.
Swirl the pan occasionally.
Pour caramel into a mould and turn the dish until the caramel is evenly covered on the bottom. Set aside to cool and harden.
In a blender, pour the remaining ingredients and blend well. Remove any excess froth.
Slowly strain the mixture through cheesecloth and pour into the prepared mould.
Place the mould in a large pan and fill the pan with hot water.
Bake in the oven for 45 minutes. Insert a knife or toothpick to make sure it comes out clean.
Set flan mould aside to cool completely, cover, and chill it in a fridge overnight
To unmold the flan, simply run a knife around the sides, place the mould upside down on a serving platter and invert really quick, such that you have the darkened side facing the top.
The flan is now ready to be cut and served, along with the caramel sauce poured on top.
Best served by itself or even paired with chopped fruits.