In a pan, over medium low heat, melt 1 cup sugar with a tablespoon of water until it turns golden brown (caramelises)
Quickly pour the caramel, in equal quantities, in your ramekins and allow this to cool, so that it hardens
In the meanwhile, whisk together the eggs, vanilla essence and remaining sugar, until light and frothy. Then add the milk and again whisk it, until well combined
Pour this, equally, in the ramekin bowls
Cover each of them with aluminum foil and place them in a baking tray. Fill the tray with hot water half way up to the bowls and bake for 60-70 minutes, in a pre-heated oven at 180°C
Once done remove from the oven and let the bowls come to room temperature. Refrigerate the custard for 3-4 hours before serving
When serving, use a butter knife to loosen the edges and then invert the bowls on to individual serving dishes. Serve your delicious caramel custard (flan) as a dessert or accompanied with coffee
