Tom Kerridge's Catalan Custard Flan

1. Preheat the oven to 180C fan. 
2. Sprinkle the sugar into a small saucepan and pour in the water. Place over a high heat and cook gently without stirring. As the sugar begins to melt, swirl the pan a little and continue to cook until it turns a deep golden amber caramel. Pour the caramel directly into the base of a 2lb loaf tin and set to one side. 
3. To make the filling, add the cream cheese to a large mixing bowl and crack in the eggs and the extra yolks and whisk until well combined. Add both the condensed milk and evaporated milk, then the sugar, cinnamon and vanilla then whisk again until smooth. 
4. Pour this mixture into the loaf tin on top of the caramel and cover the tin with foil. Place the loaf tin into a roasting tray and pour boiling water into the tray until it fills the tray hallway up. Carefully place in the oven and cook for 1 hour.
5. Remove from the oven and take off the foil. Set aside to cool for at least an hour. Once cooled, wrap in cling film and poke a few holes in the top with a sharp knife to allow any condensation to escape. Chill in the fridge for a minimum of 6 hours or overnight if you have the time. 
6. When you are ready to serve, fill a large roasting tray with boiling hot water and place the loaf tin in the tray for 15 minutes. This will help loosen the layer of caramel in the base. Using a sharp knife, loosen the flan around the inside of the tin. Put a serving plate on top of the tin then carefully flip the plate and tin over and let the flan ease out of the tin onto the plate. Pour any caramel from the tin over the flan and decorate with the raspberries. 
7. Cut into thick slices to serve. 

Tom's Tip:

If you want the dish to look extra special, use a sharp knife to trim each edge of the flan before serving.