Heat the sugar with the water without stirring for 8 minutes until amber and pour at once into two oval llanera moulds (about 18 × 12 cm).

Ingredients

• 150 gSugars, granulated
• 30 gBeverages, water, tap, drinking
• 170 gEgg, yolk, raw, fresh
• 390 gMilk, canned, condensed, sweetened
• 380 gMilk, canned, evaporated, with added vitamin D and without added vitamin A
• 5 gVanilla extract, imitation, no alcohol

Method

1. Heat the sugar with the water without stirring for 8 minutes until amber and pour at once into two oval llanera moulds (about 18 × 12 cm).
2. Gently stir (do not whisk) the yolks with the condensed and evaporated milk and the vanilla flavouring, and strain the mixture twice through a fine sieve.
3. Pour the mixture over the set caramel, cover the moulds with foil and bake in a water bath for 50 minutes at 160 °C, until the centre only wobbles slightly when shaken.
4. Leave to cool for 30 minutes at room temperature.
5. Chill the flan in the fridge for at least 4 hours.
6. Loosen the edge with a knife, turn the flan out onto a plate so the caramel runs over the top, and cut each mould into 4 pieces.