Leche flan with sesame praline

To make the caramel, add the sugar to a small saucepan over a medium heat. Simmer until the mixture turns a deep amber colour. Immediately pour the caramel into dariole moulds or ramekins, tilting the moulds around to coat the bottoms evenly. Set aside to harden.

Preheat the oven to 120°C, lowest gas mark.

To make the flan, separate 8 egg yolks from the whites. In a large bowl, whisk the egg yolks and 4 remaining whole eggs until smooth. Add the condensed milk, double cream, milk and vanilla powder. Gently whisk until smooth and combined, avoid creating too many air bubbles. Strain the mixture and use a tablespoon to scoop out any excess bubbles.

Pour the custard into the caramel-coated moulds. Cover each mould with foil. Place the moulds in a deep baking dish and fill the dish with hot water until it reaches at least halfway up the sides. Bake for 1 hour or until set but slightly jiggly in the centre. Remove from the oven and let cool to room temperature before refrigerating overnight.

To make the praline, line a baking sheet with baking paper and set aside. In a small saucepan, heat the sugar and water over a medium heat until it turns golden brown. Stir in the toasted sesame seeds, then immediately pour onto the lined baking sheet, spreading it thinly. Let it cool completely before breaking into shards.

Dip the moulds into hot water for 3-5 seconds before inverting them onto a plate, tapping the sides to release them. The caramel will coat the flan.

Decorate the flan with sesame praline shards then serve.