¾ cup caster sugar
2 teaspoons vanilla extract
395g can sweetened condensed milk
375ml can creamy evaporated milk
Whipped cream and fresh strawberries, to serve
Arrange a folded tea towel over base of large roasting pan. Place a 20cm round cake pan on top of tea towel.
Combine sugar and ½ cup water in a medium saucepan. Stir over a low heat until sugar is dissolved. Increase heat to high. Bring to boil. Boil, without stirring, for about 15 minutes, or until mixture turns a deep caramel colour.
Immediately pour caramel into cake pan to cover base. Set aside for about 10 minutes, or until set.
Whisk eggs and vanilla in a large bowl. Whisk in condensed milk and evaporated milk until combined. Strain mixture through a sieve over the caramel in pan.
Pour enough boiling water into roasting pan to come halfway up the side of the pan.
Cook in a moderately slow oven (160C) for about 35 minutes, or until custard is just set. It should have a slight wobble. Remove pan from water. Cool to room temperature. Cover pan. Refrigerate overnight.
Loosen around edge of flan with the tip of a flat-bladed spatula. Hold a deep-sided serving plate on top of pan, then invert to remove flan.
Serve with whipped cream and fresh strawberries.