Start by pre-heating your oven to 180c/350f.

In a pot, add the sugar and place this on medium heat. Keep heating this sugar, whiles constantly stirring, until all the sugar has melted and the mixture has turned a golden brown, caramel colour. Take it off the heat immediately.

Pour this into a 9 cm/3.5 inch ramekin and swirl the ramekin around so that the caramel covers the base and about 1 cm up the sides. Leave aside.

In a pot, add the milk, cream and sugar. Place this over medium heat and heat just until the sugar has dissolved. You don't need this to come to a boil, you just need to heat it enough so the sugar dissolves.

In a bowl, add the egg. Whisk this just to break it up.

Slowly pour the milk mixture into this, whiles whisking gently. Try not to whisk this mixture aggressively, you don't want to form too many bubbles. Mix in the vanilla at this point too.

Pour this through a sieve to get out any lumps and bubbles.

Pour the flan mixture into your ramekin, on top of the set caramel.

Cover the top of the ramekin with some tinfoil then place it into a larger tin. Pour some boiling water into this tin until it reaches about halfway up the sides of your ramekin.

Gently place this into your oven and bake for around 45 minutes. The baking time will vary depending on the size of your ramekin, just keep an eye on it. It is done when the sides look set but the centre is still jiggly. You can also stick a knife into the centre, if it comes out clean, the flan is done.

Once baked, let it cool at room temperature for a bit, then place in your fridge to set up and cool completely for at least an hour, or you could leave it overnight.

To take it out of the ramekin, run a knife around the side then flip it over onto a plate, and then you're done, enjoy!