Flan kits with ready made caramel sauce are readily available in Spain, certainly we sell them, but they are easy to make and something to feel proud of.

1) Melt 100 grams sugar with a couple of teaspoons of water until a golden caramel colour. Remove from heat and pour into 1 single flanero (flan mould) or 4 individual flaneros, roll the container to coat the inside
2) Quickly boil the milk with the cinnamon and vanilla.
3) Beat the egg yolks and whole eggs until mixed and beat in remaining sugar.
4) Whisk in the hot milk into egg mixture
5) Sieve mixture into the flan mould(s).
6) Arrange in a deep baking try or cazuela, fill the pan to about half the depth of the flan containers with hot water.
7) Place tray into medium oven and cook until the custard is set, which should be around 35-45 minutes.
8) Allow the flans to cool and then chill briefly in a fridge, invert on to plates or into bowls.

We have heard of these with almonds in the custard but have to admit to never having tried them, although it sounds delightful.