Caramel Flan

Preheat the oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Mix 1 tablespoon of liquid into 1/4 cup of granulated sugar in a heavy saucepan over medium heat until the sugar is completely saturated with moisture. Bring to a rolling boil, reduce the heat to a low flame and cook until the sugar and water form a golden brown syrup, approximately 5 minutes. Do not stir or disturb the mixture during this time. Remove from heat and allow any remaining steam to dissipate. Carefully stir 1 tablespoon of hot liquid into the caramel syrup.

In a separate saucepan, whisk together milk and 5 tablespoons of granulated sugar over low heat; heat the mixture just until it is warmed through and the sugar has dissolved. Remove from heat and whisk eggs into the milk mixture to create a smooth consistency. Pour the caramel syrup into an 8x8-inch baking dish. Pour the egg-milk mixture over the syrup, making sure to cover the entire surface.

Place the baking dish into a larger container and pour enough water into the outer pan to reach approximately 1/2 inch up the sides of the inner pan. This will create a water bath effect, which helps to regulate the temperature and prevent the custard from burning.

Bake in the preheated oven until the custard has set, approximately 45 minutes. Allow it to cool for about 10 minutes before chilling it in the refrigerator until serving.