In honour of the tenth series of John and Lisa’s Weekend Kitchen, the duo are celebrating with a seasonal showstopper: their ...

Step 4: Bake the flan for 12 to 15 minutes, or until the centers jiggle slightly when shaken. Let the ramekins cool in the water bath, then refrigerate for at least 2 hours.

2. For the caramel, place the sugar and water in a saucepan on a low heat and stir for three to four minutes, until the sugar fully dissolves.