1. For the caramel, place the sugar and water on low heat and cook until it becomes golden brown. Pour in the pan and let it cool at room temperature.

2. For the flan, preheat the oven at 180°C; heat the milk. Mix the sugar, eggs and vanilla until combined. Pour while beating the hot milk over the egg mixture and pour in the pan.

3. Prepare a “bain marie” or water bath and bake the crème caramel for 1 hour at 180°C.

4. Once baked, leave in the fridge overnight before you flip it in a deep dish and serve.