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1
Preheat oven to 350u00b0F.
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2
In a small pan, combine sugar and water, and boil rapidly until a light golden color.
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3
Pour sugar into the pan of your choice, my husband likes when I use a bunt-pan but the curves make it a little trickier. Any basic pie pan will due. Coat the bottom and sides. Let cool.
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4
*TIP: The easiest way to ruin your flan is by burning your sugar. Take your time and use a lower heat so the sugar wont come out too hard.
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5
In a bowl, mix condensed milk, eggs & milk together. Add the Vanilla now if you would like (my husband doesn't like it but I do- the flavor changes just a tiny bit) Mix batter well & pour mixture into the caramelized sugar-coated pie dish.
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6
*TIP: If your in a hurry just throw all the ingredients into a blender and beat until well mixed.
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7
Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. The flan shouldn't float. Bake flan in water bath for 90 minutes, until set in center. Let cool, then cover and chill overnight.
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8
*TIP: The flan can be made a couple days ahead. Also when I make this last minute I stick it in an ice-water bath right out of the oven & place the cut portions on separate plates and stick them in the fridge until cool.
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9
To serve:
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10
Run a knife (or even better a rubber spatula) around the edges to loosen. Place a serving plate that's a little bigger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into sliced portions to serve.
