Method

• 1.
  Preheat oven to 160°C/140°C fan-forced.
• 2.
  Place the sugar in a medium saucepan over medium-high heat. Cook, swirling pan to melt sugar evenly, for 4-5 minutes, until a deep caramel colour. Remove from heat and pour into a 6-cup (1.5L) capacity flan dish. Tilt dish to coat base and side of dish with caramel.
• 3.
  Whisk the eggs, vanilla and extra sugar in a large heatproof bowl until well combined and pale.
• 4.
  Place the milk in a saucepan over high heat and cook until hot but not simmering. Gradually whisk the hot milk into the egg mixture. Strain through a fine sieve into the dish (see recipe notes).
• 5.
  Place dish in a deep baking tray and place tray in oven. Add enough boiling water to tray to fill halfway up the side of flan dish. Bake for 1 hour 30 minutes, or until edge is set and there is still a slight wobble in the centre. Carefully remove flan dish from tray. Stand to cool completely. Cover and chill overnight to set.
• 6.
  Run an offset spatula around edge of dish to loosen creme caramel. Place a serving plate with a lip (to catch the caramel sauce) on top, and quickly invert creme caramel onto plate. Serve.