Four-Ingredient Flan

Step 1: Heat the sugar in a small saucepan until it liquefies and turns to a golden caramel. Pour into the base of a 20cm diameter round baking tin or a 20cm x 15cm rectangular glass oven proof dish and allow to harden for a few minutes at room temperature. There is no need to line or grease the tin.

Step 2: Whisk the remaining ingredients together and strain through a fine sieve over the caramel to remove any lumps. If you want a creamier flan you can strain it 2-3 more times to remove further bubbles.

Step 3: Put the baking tin into the basket of a steamer and steam over low heat for 20-25 minutes, or a steam oven set to 82°C for 1 hr-1hr 10 mins.

Step 4: It’s best to take the flan off the heat while the centre is still a little wobbly, as it will continue to set off the heat (test by tapping or wiggling the tin and watching the ripples on the top of the flan).

Step 5: Cool to room temperature then chill in the fridge. To serve, invert the flan onto a plate. If it doesn’t come out, run a knife gently around the edge before trying again.

Step 6: NOTE - If you prefer to bake the flan: put the baking tin inside a larger baking tray and place into a 180°C (traditional) oven. Pour boiling water into the larger tray until it comes halfway up the sides of the leche flan tin, bake for about 45 mins to 1 hour, and then remove from the oven. The used a Pyrex® Simply Store 11 Cup Rectangle Dish w/ Blue Lid 20cm x 15cm rectangular glass oven proof dish.