The Spanish Crème Caramel
Preheat the oven to 160ºC and prepare a medium-sized bowl or 4 small bowls.
Start making the caramel by mixing the sugar, lemon and water in a pan on medium heat. Stir the mixture throughout until it gets golden-brown. Then remove it from the hob and pour into the bowl(s). Set aside.
Mix all the remaining ingredients in a mixing bowl or measuring cup and blend until smooth.
Pour mixture in the bowl(s) with the caramel.
Place bowl(s) in a pan. Fill the pan with water until almost spilling into the bowl(s) (but be careful that no water actually gets into them!).
Carefully place then pan in the preheated oven for about 45 min. To ensure that it is cooked, use a knife and see if it comes out clean.
Once cooked, take bowls out of the pan and leave to cool down in the fridge for at least a couple of hours.
To serve, turn each bowl over a plate and carefully remove the flan. You can serve this with whipped cream or just on its own.