Put an empty 8” or 9” glass pie dish into the cold oven and preheat the oven to 350° F (175° C).
In a small stainless saucepan, heat the sugar over medium-low heat. Shake occasionally to distribute sugar evenly. You may slightly stir with a wire whisk while cooking, but don’t overdo it or the sugar will crystalize and clump. Continue to brown the sugar until it becomes a medium-dark golden brown.
Remove the hot pie dish from the oven and immediately pour in the caramelized sugar, swirling to coat the bottom of the pan evenly. Set aside.
In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla and blend on high for about a minute.
Put a large pan or casserole dish (one big enough for your pie dish to easily sit inside of) into the oven. Set the pie dish with the caramel in the bottom into the larger pan. Carefully pour the blended mixture over the caramelized sugar.
Add 1-inch of very hot water to the outer pan.
Bake in preheated oven for 50-60 minutes, until a knife comes out clean.
Remove the pan from oven. Remove the flan from hot water bath and allow to cool at room temperature for 10 minutes.
Place a large plate on top of the flan, and Very Carefully flip it over. Gently tap the side of the dish to encourage the flan to release. Carefully lift the plate off the flan. If your flan is kind of wonky on the plate, gently push it over a little at a time with a spatula to center it. (Don't try to pull it.)
Serve warm, or refrigerate and serve cold.
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