Pour sugar into a small saucepan, and heat over medium-high heat until it melts
Stir sugar occacionally until it reaches a golden, liquid consistence
Coat a savarin mould with the caramel, and set aside. Caution! The caramel is hot!
Pour the condensed milk into a bowl.
Measure the milk. This recipe says that, to measure it, you need to take the empty can of condensed milk, and fill it with regular milk twice. It should be about 600 ml in the end.
Pour milk and whisk until combined
Crack eggs and whisk once more until light and fluffy
Once all whisked, it should look something like this
Pour the mixture into the mould with caramel
Place mould into a larger, squared kitchen tray, and fill with hot water until it is about 1-2 cm under the border of the mould containing the flan. Note, make sure the water doesn’t fall inside of the mould, for it would spoil the flan. Set to bake in a low oven for about 60 minutes, or until inserted toothpick comes out clean.
Once cooked, place in a cool bath for a couple of minutes, then chill for about for hours, or, even better, overnight. Serve cold with whipped cream or dulce de leche! Enjoy!