Caramel flans

METHOD

1 Preheat the oven to gas mark 3/160ºC/ fan 140ºC. Place 6 x 125ml ramekins in a roasting tin. Put 1 tsp caramel syrup in each ramekin and let it settle to coat the base.

2 Whizz the remaining ingredients together in a blender and carefully pour the mixture into the ramekins. Cover each ramekin with a piece of foil.

3 Pour just-boiled water from the kettle into the roasting tin to come halfway up the ramekins. Place the tin in the oven for 35–40 minutes, or until the mixture looks lightly set (a bit of wobble is fine, as it will continue cooking as it cools).  Remove the ramekins from the tin and leave to cool, then chill in the fridge until ready to serve.

4 To serve, run a knife around the edge of each ramekin to loosen the flan. Then carefully but quickly invert it onto a small serving plate, scraping out any remaining caramel to drizzle over the top.