Egg custard with cream and love.

Elaboration:

1. In a saucepan over medium heat, melt the 100 g of sugar until you obtain a golden caramel. Pour the caramel into individual ramekins or a large baking tin, covering the bottom.
2. In a bowl, beat the eggs with the 150 g of sugar until well blended. Add the milk and vanilla essence, mixing gently.
3. Fill the caramelised moulds with the flan mixture, leaving a small gap at the top.
4. Place the moulds in a pan of hot water (to cover half of the moulds) and bake at 180 °C for 40-50 minutes, or until a toothpick comes out clean.
5. Cool the flans to room temperature and refrigerate for at least 4 hours. Before serving, run a knife around the edges and carefully unmould the flans.
6. Serve the flan with whipped cream and decorate with sugar hearts to give it that special touch.

Suggested presentation:

• Serve on individual plates and add an extra touch of liquid caramel.
• Garnish with fresh fruit such as strawberries or raspberries for a contrast of flavours.

Additional advice:

• For a creamier flan, replace part of the milk with cream.
• If you prefer a more bitter caramel, allow the sugar to brown a little more before removing from the heat.