Filipino espresso and condensed milk flan

Preheat the oven to 180°C, gas mark 4, and make sure the oven rack is positioned on the lower third of the oven.

Lightly grease 10 small dariole moulds or ramekins with cooking spray.

Place the white sugar in a saucepan with 2 tbsp of water and bring to a boil. Simmer until a deep caramel colour then immediately pour the caramel into the bottom of the dariole moulds.

Place the moulds in a high-walled baking tray, ensuring there’s enough room between each of the moulds.

Whisk the eggs well.

Gently bring the condensed milk, milk, cream and coffee to a simmer in a small pot over a medium heat. Gradually pour the milk-cream mix into the egg mixture, while whisking.

Strain the mixture through a sieve into a pouring jug and divide the mixture between the prepared dariole moulds.

Place the moulds in the oven and pour enough boiling water into the tray to reach halfway up the sides of the moulds. Bake for 25 minutes or until just set with a slight jelly-like wobble in the middle.

Allow to cool before refrigerating for at least 4 hours, or preferably overnight.

When you’re ready to serve, dip the bottom of the mould in hot water for a few seconds and run a thin knife along the edges of the moulds and invert onto a plate.