Benjamina Ebuehi's recipe for Mexican-style vanilla bean flan | The sweet spot

"Vanilla bean flan Mexican-style flan is typically made with condensed milk, giving it a gorgeous, silky, creamy texture. I've also added plenty of vanilla brought back from my trip, of course. Prep 5 min Steep 15 min Cook 1 hr 10 min, plus cooling Chill Overnight Serves 8 1 vanilla pod 400ml whole milk 130g caster sugar 2 large eggs, plus 3 egg yolks 397g tin condensed milk tsp fine sea salt"

"Split open the vanilla pod and scrape the seeds into a saucepan. Add the empty pod, too, then pour in the milk and heat gently until warmed through. Take off the heat and leave to steep for 15-30 minutes. Heat the oven to 170C (150C fan)/340F/gas 3. Put the sugar in a heavy-bottomed pan and heat gently, swirling the pan every so often, until it melts. Once the sugar turns a deep caramel colour, take it off the heat and very carefully pour it into a 20cm cake tin (not a loose-bottomed or springform one, otherwise it may leak)."

"Meanwhile, whisk the eggs and egg yolks in a bowl until combined try not to incorporate too much air then stir in the condensed milk and salt. Strain the vanilla milk into the egg bowl, mix to combine, then pour the custard through a sieve and on to the cooled caramel in the tin don't worry if you hear cracking sounds. Cover the top with tinfoil, then put the tin inside a larger roasting tray or cake tin. Fill the larger tin with enough boiling water to come halfway up the sides of the flan tin, then bake for 50-55 minutes, until the edges of the fla"

Mexico City inspires a renewed interest in flan, a retro dessert in the UK. Vanilla bean Mexican-style flan is made with condensed milk for a silky, creamy texture. Vanilla flavor comes from a split vanilla pod whose seeds and pod are steeped in warmed whole milk. Caramel is created by gently melting caster sugar until it turns deep caramel color, then pouring it into a 20cm cake tin to coat the base. Eggs, egg yolks, condensed milk, and salt are whisked, then combined with strained vanilla milk and poured through a sieve onto the caramel. The custard is baked covered in a water bath until set, then chilled overnight.

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