Pre-heat oven to 175 C (350 F) - Bake only no Broiler

Grab a medium sized frying pan and turn your fire on to a medium heat

Add ½ cup sugar, ¼ cup water and some fresh lemon juice to the pan, do NOT stir this mixture

After about 6 to 7 minutes, your caramel sauce should be done with a burnt orange color, do not over cook the caramel sauce as it will become bitter

Evenly distribute the caramel sauce between 4 individual flan molds

Crack your eggs and add them to a large bowl and beat them well

Slowly mix in ½ cup of sugar to the eggs without stoping mixing

Mix the 1 Tsp of vanilla extract with the 1 ¾ cup whole milk and stir together

Add the milk to the bowl with the eggs and sugar and mix everything together

Using a sieve, filter the mixture into a pitcher to remove the excess egg

Evenly distribute the egg and milk mixture into the flan molds

Add the flan molds to a casserole dish with at least a 2-inch depth

Poor in water into the casserole to cover the outside part of the flan molds by half way

Add to the oven for 45 minutes

After 45 minutes take the casserole out of the oven and remove the flan molds from the casserole and let them cool off for about 45 minutes

Cover the flan molds with seran wrap and add them to a refrigerator between 4 to 6 hours

Using a paring knife, gently run the knife through the outside edges to detach the flan from the mold

Put a plate over the flan mold and flip the mold over

Remove the flan mold

Garnish with some whipped cream and a mint leaf