Heat your oven to 170C fan-forced (180C conventional). Place the sugar in a small saucepan with 2 tablespoons of water and bring to a boil, swirling the pan occasionally to help the sugar melt evenly. Continue to cook until the sugar forms a dark caramel. Divide the caramel among the cups of a 12-cup non-stick muffin pan.

Combine the eggs, egg yolks, evaporated milk, condensed milk and vanilla extract and whisk to combine. Strain through a sieve and divide among the cups of the muffin pan. Place the muffin pan into a larger baking tray and pour boiling water around the pan until it reaches halfway up the sides of the cups. Bake for 20 minutes.

Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours. Turn the flans out onto a large baking tray (to catch all the caramel), then either transfer the individual flans to serving plates with the liquid caramel or keep in an airtight container.

Adam's tip: This flan is firm enough to be sliced, too, so if you don't want to use a muffin tray (which can be a little fiddly), just bake it as one large flan and slice it into 12 portions.

Also try: Adam Liaw's rum, raisin and butter tarts