1. Make the caramel by putting the sugar and 1 1/2 tablespoon of water into a heavy-based saucepan and dissolving over a low heat. Make sure the sugar melts evenly by stirring. Increase the heat to medium and boil steadily until the caramel turns dark in color. Immediately, take off the heat, adding another 1 1/2 tablespoon of water. Stir until smooth, then pour into the mold and leave to set.
2. Beat the eggs and add the condensed milk, milk and vanilla, in a large mixing bowl, whisking until smooth.
3. Pour into the mold with the caramel coating. Place the mold with the flan into a larger rectangular pan that is at least 2 inches deep and filled with warm water (double boiler).
4. Bake in the oven for 30-35 minutes until set. Remove the mold from the pan and allow to cool, then place in the fridge (overnight to up to 3 days). When cooked this way, a wooden skewer or tooth-pick can be used to check when the flan can be taken out of the over. Stick the skewer deep in the middle of the flan. When ready, the skewer will come out clean.
Presentation: Carefully unmold the flans just before serving, slicing around the edge with the tip a teaspoon’s handle to separate from the mold’s rim. Invert the mould on a plate and press the sides lightly to deform it, allowing air into the mould, making the flan drop. Serve immediately.
Cooking tip: The caramel shouldn’t darken too much, otherwise it may turn bitter. Oak color is perfect, mahogany is too dark.
1/2 Cup Sugar
1 Can Condensed Milk
1 Cup Milk
1 Teaspoon Vanilla extract
3 Tablespoons Water