Fill a stock pot with water, enough to cover the flan molds by half, heat with a medium-high heat

Meanwhile, add ½ cup (100 grams) granulated sugar into a fry pan, along with ¼ cup (60 ml) water, heat with a medium heat, after 10 to 15 minutes and you end up with an amber colored caramel sauce, remove from the heat, evenly distribute the sauce into 4 individual flan molds

Crack 4 eggs into a large bowl and whisk together, then slowly add in ½ cup (100 grams) granulated sugar while whisking, once all the sugar has been added, slowly add in 1 ¾ cups milk, once again whisking continuously, then pour the mixture through a fine sieve and into a pitcher, evenly distribute the mixture into the flan molds, cover each one tightly with foil paper

Once the water comes to a boil in the stock pot, lower it to a LOW heat, add the covered flan molds, all in a single layer, place a lid on the stock pot and cook for 30 to 40 minutes

Once the flans are cooked through (you can always pierce one with a toothpick, if it comes out cleanly they´re ready to go) remove them from the stock pot, take off the foil paper and let them cool, then cover each one with saran wrap and add into the fridge for at least 2 hours

To serve the flans, run a knife through the outer edge of the flan mold, then place a plate over the mold and flip, shake the mold and remove, enjoy!