Mexican flan (flan mexicano)

Heat the oven to 190C/170C fan/gas 5. Oil and line a 21cm round, 5cm deep tin – make sure this is the kind without a loose bottom, otherwise the mixture will leak.

Put the sugar into a medium pan with 2 tbsp water and melt over a medium-low heat, making sure it does not burn – don’t stir the sugar otherwise it will crystallise.

Once the sugar becomes a caramel and is a dark golden brown, transfer it quickly into the tin. Tip the tin to evenly spread the caramel in a coated layer before it sets. Set aside for the caramel to harden.

To make the custard, pour all the milks, eggs and vanilla into a blender. Blend until well combined.

Pour the custard into the tin – don’t worry if you hear the caramel cracking, this is normal. Cover the tin with foil and then put on a large, deep oven tray. Pour warm water into the tray until it reaches halfway up the sides of the tin. Put the tray in the oven and bake for 1 hr 10 mins.

Remove the flan from the oven and lift the foil to check if it is properly set by shaking the tin – it should wobble slightly. If it wobbles a lot, put it back in the oven for a few more minutes.

Set aside to cool, then chill in the fridge overnight.

To serve, run a sharp knife around the edge of the tin, then put a flat plate on top. In one swift, smooth movement, turn the tin upside down onto the plate and let the flan transfer, with the caramel juices following. Serve with berries, if you like, or enjoy by itself.