To make the caramel, add the sugar to a heavy sauce pan with the water, allow the sugar melt until it reaches an even toffee color. Pour the caramel out in to a heat-proof bowl, and set aside.
Beware: the caramel is extremely hot! Do not taste it until it has cooled down completely.
Using a blender or a whisk, combine the two milks and eggs until you have a even mix.
Line individual moulds or ramequins with caramel, add the batter to the moulds.
Bake in a water bath at the oven at 175°c until firm. It will take 45min to 1h.
Leave the flan to rest in the fridge overnight or until is cool enough to unmould.
To unmold, warm each ramequin for one minute before turning onto a plate. The caramel will be liquid again.
«You can add different flavours to this flan recipe, you can substitute half of the milk for coconut milk or add orange zest.»