Brazilian caramel flan pudim de leite

For the pudim de leite, first make the caramel. Melt the sugar in a dry saucepan until golden, then pour it straight into a bundt tin. Coat the sides of the tin with it too.

In a bowl, whisk the condensed milk, milk, eggs and vanilla sugar into a smooth liquid. Do not whip it hard. Bubbles would spoil the silky surface.

Pour the mixture into the caramel lined tin. Place the tin in a roasting pan and pour hot water up to half its height. Bake in the water bath at 170 °C for about 50 minutes.

You can tell the flan is done when the center still wobbles slightly. Take it out of the bath and let it cool completely.

Chill the cooled flan for at least 4 hours, ideally overnight. Then carefully invert it onto a plate. The caramel runs down the sides.