Ingredients

• 1/2 cup white sugar
  
• 2 cups milk
  
• 2 eggs, beaten 
  
• 2 egg yolks, beaten
  
• 3/8 cup white sugar
  
• 9 inch round glass or corningware dish, or four to six oven-proof ramekins or custard cups
  

Directions

• Preheat oven to 350 degrees F (175 degrees C).

• In a heavy bottomed shallow saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into the bottom of the round dish (for one flan to cut into slices) or split between each of the ramekins (for single servings). Tilt each to coat the bottoms evenly.
  

• In another medium pot, fill with about a quart of water and bring to boil (enough water to fill your roasting pan an inch deep).
  

• In another medium pot, bring milk just to boiling over medium heat. 

• Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins.

• Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins.

• Bake in preheated oven 45 minutes, until set. Let cool on countertop, then chill covered in refrigerator for at least an hour.

• To serve, remove lid and place serving plate upside-down on top of dish. Carefully hold dish and plate together and in one quick motion, flip over and set down on counter. Remove dish, pour remaining caramel over flan and serve.