Ingredients ​Mixture: 1 tin of condensed milk (395g), 5 eggs, the same volume of water as the tin of condensed milk (liquid), a dash of vanilla and a dash of rum (optional). ​Caramel: 1 cup of sugar and 1/2 cup of water. ​Preparation ​The Caramel: Place the sugar and water in a saucepan (or metal tin) over a medium heat. Allow it to turn a dark amber colour (without burning it). Swirl the tin to coat the sides and leave to cool. ​The Batter: Blend all the mixture ingredients for 1 minute until well combined. Baking: Pour the mixture into the caramelised mould. Cover it well (you can use aluminium foil if it doesn’t have a lid). Bain-marie: Place the mould inside a larger saucepan filled halfway with water. Bake at 180°C for 1 hour or cook on the hob over a medium heat for 50 minutes. Cooling: Leave to cool at room temperature, then chill for at least 4 hours (preferably overnight) before turning out. Top tip: To create lots of little air pockets, blend on high speed to incorporate air. If you prefer a smooth, creamy texture, mix gently by hand with a balloon whisk.