Ingredients:
1 liter of milk
7 yolks or egg units
150 grams of sugar (¾ cup)
5 ml of vanilla essence
For the caramel:
100 grams of sugar (½ cup)
20 ml of caramel

Beat the eggs with the sugar until the sugar is completely dissolved.
Bring the milk to a boil and immediately add it to the mixture, stirring constantly.
In a saucepan, place the sugar with the water, without stirring, until you obtain a caramel. Move the pan constantly to prevent burning.
Add the caramel to the mold and quickly spread it throughout the base.
Pour the flan mixture into the molds, put in the oven and cook in a bain-marie at 170°C for 45 minutes.
After this time we let it cool at room temperature for 2 hours, carefully unmold the caramel flan. Keep refrigerated