Warning After eating Dulces Tropical,
you may need a cigarette

• Eggs: Use room temperature eggs for this flan
• Milk: Use whole milk here!
• Vanilla: I use top quality pure vanilla extract.
• Sugar: Granulated white sugar or caster sugar work equally well.

Method:

1. Start by making the caramel. Put the sugar into a saucepan and heat over medium-low, stirring frequently, until it turns into a golden brown syrup.

2. In the meantime, place your ramekins on a baking tray and surround them with hot water (bain-marie).

3. Pour the caramel into the ramekins.

4. Start making the custard by cracking the eggs into a large mixing bowl.

5. Add the sugar.

6. Beat until creamy.

7. Pour in the milk.

8. Add the vanilla.

9. Mix until well combined.

10. Pour into the ramekins.

11. Cover with foil and put in the oven. Bake for about 40 minutes (until just set--the size of your mold will affect the time).

12. Remove them from the water and let them come to room temperature. Finally, put them in the fridge overnight (or for at least 6 hours).

13. Finally, it's time to eat your flan! Remove the foil and run a butter knife around the edge of the mold.

14. Flip carefully onto a serving plate and enjoy!