Instructions

1. In a small sauce pan, prepare the caramel by blending the sugar and water in medium heat. Keep stirring it until it thickens and the syrup turns deep amber in color. Turn off heat.
2. Arrange 6 ramekins and add the caramel (in equal portion) into the ramekins. (Save some caramel for topping purposes.) Tilt the ramekins and make sure that the caramel is coated evenly at the bottom of the ramekins.
3. Preheat the oven to 350°F (176°C).
4. Clean the sauce pan and heat it up (use low heat). Add in the milk and 1/2 cup of sugar. As soon as the sugar dissolves, turn off the heat. In a big bowl, whisk the eggs until blended, and add in the warm milk slowly. Add the vanilla extract and do a quick whisk. Strain the custard mixture into the 6 ramekins and set aside.
5. Arrange the 6 ramekins in a baking pan big enough to fit them. Pour hot water in the baking pan about halfway up the ramekins.
6. Transfer the baking pan into the oven, cover with aluminum foil and bake for about 50 minutes or until a cake tester inserted in the center comes out clean.
7. Remove the ramekins from the baking pan and let cool. Once they turn cool, transfer them to the fridge and chill them for a few hours. When they are ready to serve, slide a knife around the side of each ramekin to loosen the flan. Turn it out on a dessert plate and top it with extra caramel, if you want.