The last Flan I made contained Lactose Free Low Fat Milk and A2 Whole Milk plus Heavy Cream. This time I tried with Low fat lactose free milk, Borden's low fat condensed milk. It turned out quite smooth and tasty.
Preheat oven to 325'F with Baine Marie.
Caramel - 1 Cup Organic cane sugar in a stainless pot over medium heat. Add 3 Tbsp water. Do not stir. Watch it very carefully for the heat to melt sugar. Do not touch the bubbly foaming sugar. Watch the color of the sugar - do not let it turn too dark.
Pour immediately into container - Ramekins or cake molds - to coat the bottom and sides. I used 8" cake mold. Set aside.
Ingredients for egg mixture:
4 Eggs - hand whisk in a bowl. Then, add 12 oz low fat condensed milk plus 1/4 tsp salt. Add 12 oz low fat lactose free milk. Mix well. Then add 1 - 2 Tbsp Vanilla extract. Strain the mixture.
Pour into caramel coated cake mold. Carefully transfer to Baine Marie in the oven.
Bake for 45 min to 50 min. The inserted tester should be clean. The Flan is jiggly still.
Remove from oven and let it cool. Cover with plastic wrap. Refrigerate for 2 to 3 hours.
Loosen the side a bit, then, turn it upside down onto a rimmed platter to serve.
If you want a taller slice. Use a 4 or 6 inch cake mold.