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.
In a bowl, beat 6 eggs with a hand held mixer or a whisk.
Add in milk and sugar to the egg mixture. Beat on low speed to avoid making too many bubbles in the custard.
Pour the mixture into the previously caramelized flaneras.
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.
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!