Crème Brûlée Flan

Preheat your oven to the desired temperature of 350 degrees Fahrenheit (or 175 degrees Celsius).

In a large, heavy-bottomed saucepan over medium heat, melt 1/2 cup of sugar until it reaches a golden color. Be cautious when pouring the hot sugar, as it will be very fluid, and pour it evenly into four oven-safe ramekins or custard cups. To ensure the sugar coats the bottom of each cup, tilt them gently.

In another saucepan, heat milk just to its boiling point over medium heat. Gradually add the hot milk to beaten eggs and egg yolks, stirring constantly until they are fully incorporated. Then, add the melted sugar to the mixture and stir well. Pour the milk-egg mixture evenly into the prepared ramekins.

Cover a roasting pan with a damp kitchen towel to prevent water from seeping into the dish. Place the ramekins on top of the towel, inside the roasting pan, and position the roasting pan on an oven rack. Fill the roasting pan with boiling water to halfway fill the sides of the ramekins.

Bake your custard in the preheated oven for 40 minutes, or until it is set. Remove from the oven and let cool before inverting and serving.