No7 Balmac’s condensed milk flan with orange marmalade

1.Lightly spray a 20cm water-tight loaf tin with canola spray. Also have a pan or baking dish with high sides ready; it must be larger than the loaf pan to act as a water bath to bake the flan in. A roasting pan or large baking dish works well.

2.Fill your kitchen sink with a finger-length depth of water.

3.Make a caramel: Put the caster sugar and water into a flat-bottomed pot and cook on medium heat, allowing the sugar to darken and liquify. Once it is a deep amber colour, remove the pot from the heat and sit it in the sink of water to slow the cooking process down. Pour the caramel into the loaf tin, leaving a third of the caramel still in the pot. Tilt the loaf tin so the caramel coats it evenly and set aside.

4.Make the marmalade: Add the orange slices to the pot and reheat on medium, allowing the fruit to almost burn. Add the water to just cover the fruit; cook gently until marmalade-like in texture. Add a squeeze of lemon; reserve.

5.Preheat the oven to 150ºC.

6.Make flan: Whisk the eggs and sugar in a large bowl. Add the vanilla bean seeds and gradually add in the condensed and evaporated milk, whisking constantly as you pour in.

7.When the flan mixture is smooth and blended, pour it carefully into the loaf pan. Cover the flan with foil and place inside the larger roasting pan. Fill the outer dish with hot water until it reaches halfway up the outside of the flan.

8.Bake the flan for 40 minutes, then rotate and bake for a further 30 minutes.

9.Remove the flan from the oven and allow it to cool for 30 minutes before removing the loaf tin from its water bath. Cool the flan on a baking rack and, once cold, refrigerate until fully chilled, preferably overnight.

10.To serve, run a knife around the flan and place a large serving platter on top. Flip the flan upside down and carefully lift the loaf tin from the flan. Serve with marmalade and a dollop of unsweetened whipped cream and oranges slices.