Make the caramel: Add 4 tablespoons sugar and 1/2 cup water (120 ml) to a pan. Stir well, then add 1 tablespoon lemon juice. Cook, stirring, until the mixture turns a deep amber color. Pour the caramel into individual ramekins and refrigerate.

For the egg and milk mixture: In a bowl, gently whisk together 4 whole eggs and 6 egg yolks until just combined (do not beat until frothy). In a saucepan, heat 2 cups whole milk (500 ml) with 2 tablespoons sugar until the sugar dissolves. Pour the warm milk into the egg mixture and stir gently to combine.

Pour the mixture into the prepared ramekins with caramel. Cover each ramekin, then steam in a water bath for 25 minutes over low heat. Every 5 minutes, briefly open the lid to release steam. To check for doneness, insert a toothpick into the flan; if it comes out clean, the flan is ready. If not, steam a bit longer.

Remove from the steamer and refrigerate for 2-3 hours until chilled. Serve with ice and decorate as desired. Enjoy!