Caramel & Vanilla Bean Flan

Possibly the second-best or most popular dessert (after churros!) you will find in Spain. This version is simple to make and makes a beautiful lunch or dinner dessert. The perfect flan will be super smooth with no air bubbles around the sides – rejoice when this happens! But even with a few little bubbles like mine it’s still a delicious, creamy, caramel delight!

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Instructions

1.	Combine the sugar and water in a medium saucepan and bring to a simmer, swirling occasionally rather than stirring.
2.	Cook for about 8-10 minutes until the bubbling liquid turns a rich golden colour.
3.	Carefully remove from the heat and pour into a 20cm set-base cake tin or similar straight-sided dish.
4.	Set aside to cool.
5.	Pre-heat the oven to 160°C.
6.	Whisk the eggs gently to break them up but try not to make them too foamy.
7.	Add the condensed milk, milk and vanilla bean paste and stir well, then strain into a jug.
8.	Pour the custard over the set caramel and cover tightly with foil.
9.	Transfer to a water bath (a roasting dish filled halfway up the sides of the caramel flan dish with boiling water).
10.	Carefully place in the oven and cook for 1 hour.
11.	Remove from the oven and gently peel back the foil.
12.	The flan should be a little bit wobbly in the centre.
13.	Set aside to cool for 2 hours then chill for at least 2 hours before serving.
14.	Garnish with fresh blackberries and dried rose petals.