I started the year in one of my favourite places: Mexico City. I’ve since become one of those annoying people who finds a way to bring it up in nearly every conversation, so please indulge me just this once! Each time I’ve been to Mexico, I develop a new fixation, and this year I ate a considerable amount of flan. It’s seen as a bit of a retro dish here in the UK, and perhaps a little divisive, but I love it.

Vanilla bean flan

Mexican-style flan is typically made with condensed milk, giving it a gorgeous, silky, creamy texture. I’ve also added plenty of vanilla – brought back from my trip, of course.

Prep 5 min

Steep 15 min

Cook 1 hr 10 min, plus cooling

Chill Overnight

Serves 8

1 vanilla pod

400ml whole milk

130g caster sugar

2 large eggs, plus 3 egg yolks

397g tin condensed milk

¼ tsp fine sea salt

Split open the vanilla pod and scrape the seeds into a saucepan. Add the empty pod, too, then pour in the milk and heat gently until warmed through.…