Benjamina Ebuehi shares her recipe for Mexican-style vanilla bean flan, a dessert she fell in love with during a recent trip to Mexico City. The dish, often seen as retro in the UK, is made with condensed milk for a silky, creamy texture and plenty of vanilla.
To make the flan, start by splitting a vanilla pod and scraping the seeds into a saucepan with 400ml whole milk. Heat gently, then leave to steep for 15-30 minutes. Meanwhile, melt 130g caster sugar in a heavy-bottomed pan until it turns a deep caramel colour, then pour into a 20cm cake tin (not loose-bottomed) and swirl to coat the base.
Whisk two large eggs and three egg yolks together, then stir in a 397g tin of condensed milk and ¼ teaspoon fine sea salt. Strain the vanilla milk into the egg mixture, combine, and pour through a sieve over the cooled caramel. Cover with foil and place the tin in a larger roasting tray filled with boiling water halfway up the sides. Bake at 170C (150C fan) for 50-55 minutes until set at the edges but wobbly in the middle.
Cool the flan to room temperature, then chill overnight. To serve, run a palette knife around the edges, invert onto a plate, and spoon any remaining caramel on top.
