Preheat the oven to 350°F (175°C).

Bring a pot of water with about 3 literes and bring to a boil. This water will be used for the bain marie.

Add the eggs, milk, and condensed milk into a medium-size bowl and beat together until well combined using a whisk or hand mixer. Set side.

Place the sugar and water into a small pot or non stick pan and cook on medium high bring the mixture to a simmer until stirring the sugar complete melts and is amber in color about 10-12 minutes. No need to stir, but keep a close eye on the sugar to prevent ot from burning, reduce heat to medium low is needed.

Once the sugar is melted, carefully pour the caramel sauce into the bundt pan, then pour in the custard flan mixture.

Place the bundt pan into a large deep baking pan and pour in the hot water until it reach about half way to the side of the bundt pan.

Place into oven and bake for about 70-80 minutes.

Remove the condensed milk flan from the oven and allow to cool in the water bath for about 45-60 minutes.

Run a knife around the side of the flan cake then cover the the top of the pan with plastic wrap. Refrigerate for a minimal of 3 hours to allow the custard flan to set.

When ready to serve, place a plate over the top of the bundt pan and invert.

Slice and serve.

Enjoy!