Mexican Flan

Directions

1. 1
   Caramel.
2. 2
   Put the sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil and cook until golden.
3. 3
   Pour into an 18cm sandwich pan or 6 individual moulds (coated lightly with oil). Rotate the pan or moulds until the caramel coats the sides and base. Set aside.
4. 4
   Heat the evaporated milk and fresh milk with the split vanilla pod - but don't boil. Remove from the heat and let stand for 5 minutes.
5. 5
   Beat the eggs and sugar together until blended. Pour the egg/sugar mix slowly into the milk, stirring constantly.
6. 6
   Remove the vanilla pod and pour the filling into the caramel lined pan or moulds.
7. 7
   Put the custard into a baking dish with hot water to come halfway up the sides.
8. 8
   Bake in a moderately warm oven 160C (325F) for 25 minutes (individual moulds) or 45 minutes (pan) - or until a knife inserted in the centre comes out clean.
9. 9
   Cool, then chill for a few hours or overnight.
10. 10
    Unmould on to a serving dish or individual plates. Serve with pouring cream.