Milk flan - short cut

in a small sauce pan on medium low heat, melt 1 cup sugar until golden.
avoid burning and/or have smoke.
do not stir but turn the pan until all is melted.

set the oven to 350.
put a cook sheet or low pan with warm water half full on the medium rack.

spread this caramel into a angel food cake pan ( has a central post)
use a wooden spoon to help. if it becomes rigid, bring the pan to low heat to melt again.
reserve

using a mixer or egg beater, combine well until it forms a lite foam:

2 cans of lite condensed milk
3 cans of milk (using the empty can as measure)
7 eggs

pour the mixture into caramelized cake pan.
then, carefully, sit this pan on the middle of the "Bagno Maria" (pan with water), so neither spills.

let it bake for 1h. then reduce to 325 and bake for another hour.
or until it is golden brown on top.

let it cool and rest few hours on the fridge before removing from the mould.

to remove, warm the mould a bit on low heat, shake in a rotating way to check it is loose, (wear gloves)put a larger and curved container on top, and holding both well, rapidly move it upside down.
say ta da before...and voila....

serves 12

easy to convert to half:

• diminish cooking time and use 3 large or 4 small eggs instead.