First, make the caramel: Add 1/3 cup sugar (70 grams) and 1/3 cup water (80 ml) to a saucepan. Heat over medium until the mixture turns a honey color, then stir in the lemon juice. Do not stir the sugar while it’s heating to avoid crystallization. The color changes quickly, so turn off the heat as soon as it turns a light honey color to prevent burning.

In a bowl, whisk together 3 large eggs, 2 egg yolks, and 1/3 cup sugar (70 grams) until the yolks are just blended. Do not beat until frothy—just mix until combined.

In a saucepan, heat 1 2/3 cups whole milk (400 ml) and 2/3 cup whipping cream (150 ml) until just warm (slightly warmer than bath water). Do not let it boil, as overheating will cook the eggs and make the flan less smooth.

Gradually add the warm milk and cream mixture to the eggs, whisking gently. Add vanilla extract or vanilla powder.

Strain the mixture through a fine mesh sieve to remove any lumps. Pour the mixture into the caramel-lined molds. Use a toothpick or spoon to remove any bubbles on the surface for a smoother flan. Make sure the caramel has set before pouring in the egg mixture.

STEAM: Bring water to a boil, then reduce to a gentle simmer. If you have a steamer, use it; otherwise, place a steaming rack in a pot. Steam the flans for about 25–30 minutes. Check doneness by inserting a toothpick—if it comes out slightly moist but the flan is set, it’s done.