1. Heat sugar in a small non-stick frying pan, stirring over moderate heat 4-5 minutes, until sugar melts and colour is deep caramel. Pour into a 20cm (base measurement) round, 6-cup capacity baking dish. Using oven mitts, tilt dish to coat the base and 2⁄3 of the way up the sides with a thick coating of caramel. Place dish in a deep roasting pan lined with a folded tea towel.

2. Preheat oven to 160°C (not fan forced). Whisk eggs and yolks in a large pouring jug until combined. Combine milks and vanilla in a saucepan over moderate heat. Heat until hot and bubbles form around edge. Slowly stir into egg mixture.

3. Pour custard over back of a large spoon into prepared dish. Pour boiling water into pan to come halfway up sides of dish. Bake for 50-55 minutes until a skewer inserted at centre comes out clean (custard forms a skin during baking). Remove dish from water; cool to room temperature. Cover with plastic wrap; chill overnight.

4. To serve, run a thin spatula around edge of custard. Place a shallow serving plate on top then, holding dish and plate firmly together, invert. Carefully lift dish, allowing sauce to flow out. Cut flan into wedges. Serve with sauce and fruit.