1. Caramel: Add 1 1/2 tablespoons sugar to a pan over low heat. Stir until the sugar melts and turns the color you like. Add a little water, then continue stirring until the water blends with the sugar. Turn off the heat and pour the caramel into the mold. Tilt the mold so the caramel coats the bottom evenly.
2. Eggs: Crack the eggs into a bowl and add 1/2 tablespoon sugar. Whisk well. Add the lemon juice and continue whisking until the mixture is smooth.
3. Milk: Pour the whole milk and sweetened condensed milk into a pot. Heat over low heat, stirring until the condensed milk dissolves. When the milk starts to steam, turn off the heat. Do not let the milk boil.

1. Slowly pour the milk mixture into the eggs, stirring constantly. Strain the mixture and pour it into the mold with the caramel. Cover the mold with a lid or plastic wrap.
2. Steam the flan. If using a tall mold, add enough water so it reaches the level of the flan mixture inside the mold. For small containers, steam in a steamer for about 10-12 minutes until set. If you're unsure, gently tilt the mold—if the flan doesn't run and has a soft, jiggly texture (not hard), it's done.

Let the flan cool completely. Store in the refrigerator for up to 7 days.
You can add coffee or coconut milk if you like.