Flan without Condensed Milk

Ingredients

½ teaspoon vinegar

In a pan, warm up the milk until it gets to the boiling point, then remove from the heat.
Beat the eggs and egg yolk until they double their volume and get a pale yellow colour, then add them to the milk, whisking well.
Add the icing sugar and vanilla extract, and mix again to combine, making sure you have a smooth consistency. Set aside.
To make the caramel, add the granulated sugar, water and vinegar to a pan set over a low heat.
Leave to simmer undisturbed for 25-30 minutes until the syrup turns into a light brown colour.

Preheat the oven to 170 degrees C (340 F).

Divide the caramel between 4 ramekins, making sure the bottom of the ramekins is well covered with an even layer of caramel.
Use a ladle to divide the egg mixture between the 4 ramekins too, then arrange them on an ovenproof dish.
Add hot water to the dish, so that the ramekins are half covered in water.
Bake for approximately 35-40 minutes until the crème caramel is set and firm to touch.
Leave to cool down to room temperature, then refrigerate for at least 3-4 hours, ideally overnight.
Run a sharp knife around the edges, place a small plate on top of the ramekin, then flip it over to release the crème caramel. Alternatively, you can serve it straight from the ramekin.
Enjoy!