Easy condensed milk flan

Directions

1. 1
   Using a 1 liter capacity metal loaf tin (or cake tin), spray lightly with non-stick spray. Keep a second loaf tin ready, slightly larger than the one you’ll be using for your flan, and boil a filled kettle of water for later.
2. 2
   Place the sugar and water in a small pot or saucepan over medium heat. Tip the pot from side to side every now and then while the mixture is heating up, allowing the sugar to melt without stirring. Bring to a boil and continue to cook for a few minutes until the mixture starts to take on a light golden colour. Swirl the pot again, carefully, and turn down the heat to low, while the colour starts to darken. When you have reached a beautiful amber, carefully remove from the heat and immediately tip the hot caramel into the sprayed tin – leave it to cool while you prepare the custard mixture. Tip: Set the hot pot aside to cool completely – you can fill it with water later to dissolve any remaining hardened caramel.
3. 3
   If left to cool to return to room temperature after releasing the flan from the baking tin, the flan will become less firm and more difficult to slice and handle. It is therefor best to slice and serve while still cold.
4. 4
   Heat your oven to 150 C with rack in the middle.
5. 5
   Prepare the custard mixture: To a blender, add the eggs, condensed milk, fresh milk, vanilla and (optionally) salt. Blend well, then pour it into the loaf tin with the caramel already at the bottom (I pour it over the back of a spoon to prevent an indent in the caramel, if it hasn’t hardened completely yet.)
6. 6
   *Your flan will get some colour in the oven, but if it looks too dark at any stage, just cover with a layer of foil and continue to bake.
7. 7
   Place the tin inside the slightly larger tin, and fill the gap between the tins with recently boiled water, about 3/4 of the way up the smaller loaf tin’s sides.
8. 8
   After the full baking time, the flan should still be very wobbly, but not runny. It will continue to firm upon cooling and will only set fully once completely refrigerated, preferably overnight.
9. 9
   Place the prepared tins in the heated oven (middle rack) and bake for 1 hour 10 minutes*.
10. 10
    This flan can be made up to 3 days ahead. Turn out right before serving.
11. 11
    Remove from the oven, then leave to cool completely in the water-bath.
12. 12
    Remove from the water-bath, then cover with foil or plastic and refrigerate overnight to set fully.
13. 13
    To serve, remove the foil/plastic cover, then run a thin sharp knife all along the edges to loosen the flan. Turn a large serving plate over on top of the tin. Gripping it firmly together, turn them over (with plate now on the bottom) and give it a gently shake – you’ll hear a soft shucking noise as the flan releases itself from the tin. Carefully lift the tin and use a spatula to scrape the remaining caramel into the serving plate (there might still be some hardened caramel left which you won’t be able to get out – just add water and let it soak before washing).
14. 14
    Serve cold, sliced carefully and plated with a cake spatula into small plates, with some caramel sauce drizzled over.