Brazilian Flan (Pudim)

Melt the sugar. Add the sugar to a medium saucepan and cook over low to medium-low heat. Let it melt slowly, swirling the pan occasionally rather than stirring constantly.
1 + 1/2 cup white sugar, 1/2 cup boiling water
Once the sugar has melted and turned a light amber color, carefully add the boiling water a little at a time, stirring constantly. The caramel will bubble vigorously as you add the water, so go slowly and be careful.
Once all the water has been incorporated, pour the caramel into your bundt pan and carefully swirl the pan to coat the bottom and sides. Use oven mitts when handling the hot pan, and be careful—the caramel will be extremely hot.

In a bowl, whisk together eggs, milk, vanilla extract and condensed milk until smooth.
2 cans condensed milk , 600 ml whole milk, 4 eggs, 2 yolk, 1/4 teaspoon vanilla extract

Preheat the oven to 320°F (160°C).
Pour the custard through a fine-mesh sieve directly into the caramel-coated bundt pan. Straining the custard helps catch any bits of egg and gives you a smoother finished pudim.
Place the pudim pan inside a large roasting pan. Place the roasting pan in the oven first, then carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the pudim pan.

Bake at 320°F (160°C) for about approximately 2 hours, or until the pudim is set but still gently jiggles as one piece when you move the pan.
Your flan is ready when it jiggles without ripples. It should no longer move like a liquid, but it does not need to be completely firm.

Let it cool for 30 minutes to 1 hour. Run a knife around the edges before refrigerating.
Chill in the fridge for at least 6 hours, preferably overnight.

Place the bundt pan over hot water or an open flame for about 30 seconds to 1 minute to melt the caramel.
Run a knife around the edges again.
Wiggle the pan to ensure the pudim is loose. Place a large, rimmed plate over the bundt pan and carefully flip it over. Serve and enjoy!

Baking time can vary depending on your oven. In my oven it takes somewhere around 2 to 2.5 hours.
If your caramel ends up a little lumpy do not worry. Little lumps of sugar will usually melt in the oven as the flan bakes. It is more important that you do not burn your caramel trying to melt all the lumps. Next time use low to medium heat to melt the sugar and resist stirring too much. Swirl the pan gently instead.
Cleaning caramel: Don't scrub your caramel-covered utensils or pan. Simply submerge them in water and let them sit for a couple of hours. The hardened caramel will dissolve on its own, making cleanup surprisingly easy.
🚨 Safety tips:
1. Place the pan with your flan in the oven first, then pour the hot water into the roasting pan. Walking around with a tray full of boiling water is just an accident waiting to happen.
2. Use oven mitts to swirl the caramel and be very careful when handling caramel or hot sugar in general!