Leche flan

Ingredients:
Sugar 170 g (6 oz)
Water 90 ml (3 fl oz / 3/8 cup)

Custard:
Eggs 5
Egg yolks 15
Sweetened condensed milk 450 ml (15 fl oz / 13/4 cup)
Milk 450 ml (15 fl oz / 13/4 cup)
Water 450 ml (15 fl oz / 13/4 cup)
Vanilla essence
1 tsp Lemon or lime zest 2 tsp

Method:
1. In a saucepan, melt sugar over low heat, stirring constantly with a wooden spoon until melted and dark brown. Pour in water and increase heat to medium. Stir until sugar dissolves completely. Remove from heat and pour syrup into a 27-cm (101/2-in) flan mould. Set aside for caramel to cool completely.

2. Preheat oven to 190°C (375°F).

3. In a bowl, crack eggs and add egg yolks and condensed milk. Whisk until well blended.

4. Add milk, water and vanilla and whisk lightly until just combined. Strain and pour on top of cooled caramel syrup, then stir in lemon or lime zest. Cover and seal with aluminium foil.

5. Place mould on a deep baking tray and fill tray with water until it reaches 1-cm (1/2-in) up the sides of mould. Bake for 13/4–2 hours, or until créme caramel is firm to the touch. Remove from heat and discard aluminium foil. Set aside to cool completely before placing in the refrigerator to chill for 1 hour.

6. To unmould, run a sharp knife along the edges of créme caramel. Place a serving plate on top of mould and invert mould. Gently remove mould and ease créme caramel out.

7. Garnish as desired. Serve chilled.