• Preheat the oven to 340°F.

For the caramel

• In a deep saucepan heat the sugar with the water. Let boil until caramel is formed, I don't recommend that you let it get too dark because you run the risk of burning.
• Pour the caramel into the flan mold(s). Let cool.

For the flan

• Mix the eggs with half the sugar in a large bowl. Don't beat it.
• In a deep saucepan heat the milk with the remaining sugar stirring until the sugar dissolves. Before it boils remove it from heat.
• Pour the milk over the eggs without keeping stirring and mix until incorporated
• Strain the mixture into the prepared molds and cover it with aluminum foil.
• Cook in a double boiler for about 30 minutes, if you use individual flan molds or, 40/50 minutes if you use a big one. Keep in mind that all ovens are different.
• Let cool and place the flan in the refrigerator, covered, for 24 hours.
• To unmold the flan, before serving it, separate it from the edges with a knife, place an upturned plate on top, and turn it over to disassemble it.