Make the caramel by combining 3/4 cup sugar (150 grams) with a splash of water to moisten. Heat on the stove until it changes color, swirling the pan to ensure even color and prevent burning in one spot. Let it cool slightly, then pour into small cups (no need to fully cover the bottom).

Mix 4 1/4 cups whole milk (1 liter) with 1/3 cup sweetened condensed milk (80 grams), stirring well. Heat gently until warm, stirring constantly to prevent the milk from sticking to the bottom.

Beat 4 eggs until smooth, then add a ladleful of the warm milk mixture to the eggs. Pour the egg mixture back into the pot with the milk and stir well. Pour into the small cups and let sit for 10 minutes to allow any bubbles to rise and pop.

Bring water to a boil for steaming. Steam the flan cups for 30 minutes over low heat. When just done, the flan will jiggle in the cup when tilted, as shown in the photo.

After cooling for 1 hour, the flan will set more, as shown in the next photo. Chill in the refrigerator to firm up further for the perfect melt-in-your-mouth texture.