Make the caramel

• Combine the sugar and water in a saucepan.
• Melt down over heat until you get a caramel.
• Pour into the baking cups, just enough to cover the bottom.
• Let it rest.

Make the flan custard

• In a bowl, combine the milk, sweetened condensed milk, eggs and vanilla extract.
• Gently mix just a little bit, without whipping in air.

Strain the custard

• Pass the mixture through a sieve to remove the egg pieces.

Fill and set up the water bath

• Pour the custard into the cups over the caramel.
• Cover each with a piece of foil.
• Transfer into a baking pan and add water.

Bake

• Bake at 350 °F (175 °C) until just set.

Serve with coffee

• Top each flan with a shot of espresso.
• Add a bit of crushed ice on top.
• Dish up and enjoy.