Place the bundt pan on a flat surface in the fridge, or freezer, until the caramel hardens up, this can take from 30-45 minutes in the fridge and 15 minutes in the freezer. It’s very important that the caramel is hardened before you pour the flan in the pan.
*Table Cream: 450 ml will be 1.9 cups, so just slightly less than 2 cups. If you can’t find Table Cream, substitute with heavy cream, but use 1 1/2 cup instead (354 ml). Table Cream should be easily found in the latin food aisle at the store.
**Bundt pan: I used a 12-cups bundt pan, a 10-cups bundt pan will also work.
***Coloring: To give the flan that characteristic yellow tone, you can add a couple of drops of yellow food coloring to the batter, or from 1/2 to 1 teaspoon of turmeric powder, if you want to. This amount of turmeric won’t alter the taste of the flan.