Heat your oven to 350°
Add all of the flan ingredients to a bowl and blend with a hand mixer for about 2 minutes until it's completely combined and the eggs are incorporated.
Use a strainer over the loaf pan and strain the mixture into the pan.
Place the loaf pan inside of a 9x13 cake pan and fill the cake pan with water. (about half way up the flan pan is where the water should come up to.) This is called a "Bain-Marie" or a Marie-bath. You can read more about it HERE.
Bake uncovered for 60 minutes. Then lay a sheet of aluminum foil over the top and bake for another 40 minutes.
Allow the flan to come to room temperature before placing in the fridge. Refrigerate overnight or at LEAST for 4 hours.
To serve: run a thin knife along the edges to loosen the sides from the pan. Turn onto a plate with a large rim that will hold in the caramel. Slice and serve with a spoonful of the caramel sauce!