Start by pre-heating your oven to 180c/350f.
· Caramel: In a pot, place sugar over medium heat and keep stirring until it melts and turns golden brown. Pour this into a ramekin and swirl it to cover the base and a bit up the sides. Set aside.
· Flan Mixture: In another pot, heat milk, cream, and more sugar until the sugar is dissolved—no need to bring it to a boil. In a bowl, lightly whisk an egg to break it up. Slowly pour the warm milk mixture into the egg, whisking gently to avoid forming too many bubbles. Add vanilla and strain the mixture through a sieve to remove any lumps.
· Baking: Pour the flan mixture into the ramekin over the caramel. Cover the ramekin with tin foil and place it in a larger tin. Pour boiling water into the tin, filling it halfway up the sides of the ramekin. Place the tin in the oven and bake until the sides are set but the center remains jiggly. Test by inserting a knife into the center—if it comes out clean, the flan is done.
· Cooling and Serving: Allow the flan to cool at room temperature, then transfer it to the fridge to set. When ready, run a knife around the edge, flip the flan onto a plate, and enjoy your dessert.