Caramel Flan

Jay is a big fan of flan, though he is not typically a "sweet" person :)) . So I make it a point to make flan whenever I want to make him dance to my tunes ;) .  I make different variations of the flan depending on what I have on hand that day. Today as I had only condensed milk in my kitchen, I made this version of the flan. Though it was a creamy and yummy, compared with the flan made with heavy cream, this didn't feel as rich. Looking at the calories, probably this would be a better alternative. But if you don't care about the calories and would rather have a richer, creamier flan, go for this instead.

Ingredients
1/2 cup sugar
3 large eggs
1 (14 oz.) can Sweetened Condensed Milk
1 3/4 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Method:
HEAT oven to 350°F. Combine sugar and 1 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon.Working quickly, carefully pour into an 8-inch oven-safe ring mold or 6 custard cups. Using potholders, tilt mold to completely coat bottom and halfway up sides of mold.
WHISK eggs in large bowl. Whisk in sweetened condensed milk, milk, vanilla and salt. Set prepared ring mold pan  or custard cups in a 13 x 9-inch baking dish. Pour egg mixture into mold or cups over caramelized sugar. Fill larger baking dish with 1 1/2 inches boiling water. Bake 30 - 35 minutes or until custard is set. Carefully remove mold from hot water. Cool on wire rack  for 1 hour. Cover and chill several hours, preferably overnight.
To serve: Invert onto a serving plate after running a knife around the inside of the mold to loosen the flan. Spoon caramel sauce over flan.