INGREDIENTS
For the syrup:
150 g (¾ cup) sugar;
60 ml (¼ cup) of water.

For the flan:
4 eggs;
300 g (1 cup) sweetened condensed milk;
360 ml (1 ½ cups) of milk;
1 teaspoon vanilla powder.

For the dough:
4 egg yolks;
50 g (¼ cup) sugar;
50 ml (¼ cup) vegetable oil;
60 ml (¼ cup) of milk;
1 teaspoon vanilla powder;
125 g (1 cup) all-purpose flour;
1 teaspoon (5 g) baking powder;
½ teaspoon of salt;
4 egg whites;
1 teaspoon of lemon juice;
65 g (⅓ cup) sugar.

METHOD :
For the syrup, place the water and sugar mixture over medium heat and cook without stirring until the color is amber. Pour the syrup into the bottom of a 20 cm mold, spreading it evenly.
Whisk the ingredients for the flan until smooth.
For the batter, beat the egg yolks with the sugar, oil and milk, add the vanilla, flour, salt and baking powder and whisk until smooth.
Separately beat the egg whites with the lemon juice, adding the sugar in 3 times, until stiff peaks form.
Fold the egg whites into the batter.
Pour the flan mixture over the caramel, then gently cover with the airy batter.
Bake in a bain-marie for 60 minutes at 180C/350F.