Separate the egg yolks into a bowl.

Add the sugar and 3 1/2 tablespoons (50 ml) water to a saucepan. Cook over medium heat until the mixture turns a deep amber color. Add the remaining 3 1/2 tablespoons (50 ml) water and squeeze in a few drops of lemon juice. Stir until the sugar dissolves. To test if the caramel is ready, drop a little into a bowl of water—if it doesn't dissolve and feels firm but not hard, it's done. Remove from heat.

Prepare plastic or glass molds as you like. Pour a thin layer of caramel into each mold.

Dissolve the matcha powder in 1 tablespoon (15 ml) hot water and stir well.

Add the sweetened condensed milk and whole milk to the egg yolks and whisk until smooth.

Strain the egg and milk mixture through a fine mesh sieve.

Divide the mixture in half. Mix one half with the matcha (strain the matcha mixture through a sieve). Divide the other half into two parts: leave one plain, and stir some chia seeds into the other.

Pour the egg-milk, chia, and matcha mixtures into the molds. Steam over low heat.

Steam the flan for about 20–25 minutes, until set. To check, insert a toothpick—if it comes out clean, the flan is done. Remove from the steamer, let cool, then refrigerate for about 2 hours before serving.

The flan is very soft, smooth, and creamy. Made entirely from egg yolks, it’s extra delicious. Now, enjoy!