With this recipe, you can make 10 small cupcake-sized flans.

Combine sugar with a little water and heat until it turns caramel-colored. Turn off the heat and add 1-2 drops of lemon juice. While the pan is still hot, quickly pour the caramel into the molds to coat them.

Use 1 1/2 cups (350ml) of water, boiled and cooled to about 140-158°F (60-70°C), and mix with the sweetened condensed milk and a pinch of salt. In a separate bowl, beat the eggs until smooth using chopsticks or a fork to reduce bubbles compared to using a whisk.

Gradually mix the milk into the eggs. Strain the mixture twice to remove any unmixed egg from the milk.

Gently pour into the molds. You can steam or bake them in a water bath. Baking will give a better aroma (I tried baking with an oven that came with an induction stove, so I'm not sure of the exact temperature; refer to other flan baking recipes for guidance). For steaming, bring water to a boil, reduce to low heat, and steam the flans for 15 minutes. If covered with a cloth, there's no need to wipe the lid; if not, quickly wipe the lid every 5-7 minutes. After 15 minutes, turn off the heat and let them sit on the stove for another 10-15 minutes, or let them cool immediately.