Place sugar and water together into a large pyrex bowl or jug

Select 100% power and dial up 10-12 minutes. Press START button

Pause and swirl bowl gently every 2 minutes to stir mixture. Brush down side with water and pastry brush to prevent sugar crystals forming. Watch sugar very carefully towards the end of the cooking time as the colour changes very quickly. Once sugar mixture begins to change colour to light golden caramel, carefully remove from microwave oven and pour into a 24cm round (1.5l capacity) microwave-safe pyrex flan dish. Set aside to cool

To make custard, whisk milk, vanilla bean and sugar together in a microwave-safe bowl or pyrex bowl. Select 100% power and dial up 4 minutes. Press START button. Remove from oven and stir well; cool slightly

Whisk eggs together in a large mixing bowl. Carefully add warmed milk over eggs, making sure to whisk mixture at the same time

Strain custard over caramel and cover with microwave-safe plastic wrap

Select 50% power and dial up 17-19 minutes. Press START button. Custard should be cooked through but still a little wobbly. Remove and cool slightly before refrigerating overnight

To serve, turn out onto a serving platter and cut into wedges (serve with a drizzle of caramel)