To make the caramel sauce add ⅓ cup white sugar to a small non-stick frying pan, also add 2 tablespoons of water and ½ teaspoon of fresh lemon juice, heat it with a medium heat and cook between 5-6 minutes, until you reach a golden brown color, do not mix the caramel sauce during the entire cooking time, once the sauce is done evenly distribute the sauce into 4 individual flan ramekins

To make the flan base, add 1 ¼ cups of organic milk and ½ cup of espresso coffee into a bowl and mix together, in a seperate bowl crack 3 large organic eggs and beat them, then slowly pour in ⅓ cup white sugar while you continue to mix, once all the sugar is well incorporated, start slowy adding the milk mixture while you continue to mix until everything is well combined

Run the mixture through a sieve and into a pitcher, then evenly distribute the mixture into the 4 flan ramekins

Add the flan ramekins to a casserole dish and fill half way with water, then add the casserole dish into a pre-heated oven, bake only option, 175 C - 350 F for exactly 45 minutes, after baking the flans transfer them to a wire rack and let them cool for about 20 minutes, then cover them with seran wrap and add them to the fridge

After 4 hours the flans are ready to be served, they will hold in the fridge for up to 3 days, to serve the flan, gently run a pairing knife around the flan, then place a plate over the ramekin and flip it, give the ramekin a quick shake and the flan should easily come out, make sure to drizzle all that extra caramel sauce in the ramekin on top of the flan, garnish with whipped cream