• Preheat the oven to 356°F ( 180°C ).

Caramel Sauce

• In a saucepan, add sugar and water over high heat. Gently shake and tilt the saucepan until the sugar mixes well and browns evenly. As soon as it is golden brown, remove it from the heat and pour it in the 6 mini flaneras, or flan ramekins.

Egg Custard

• In a bowl, stir 6 eggs with a fork or a whisk on low speed.
• Add in milk and sugar to the egg mixture. Keep stirring on low speed until combined.
• Pour the mixture into the previously caramelized flaneras.

Bain-Marie

• Place the flan ramekins in a glass baking dish and fill it with enough boiling water to reach halfway up sides of the flaneras.
• Cover them with aluminum foil.
• Bake for 35 minutes.

Chilling Time

• Allow them to cool to room temperature for about ten minutes before putting them in the refrigerator. The chilling time is 3 hours.
• Before serving, unmold them with the help of a knife. Place a plate on top and turn each flanera upside down. Et voilà... you have made a delicious flan that will take you back to your childhood!