Crack the eggs into a bowl and gently whisk until blended. Add the whole milk, heavy cream, and sweetened condensed milk, then mix well.

Strain the mixture through a fine mesh sieve and let it rest for 30 minutes.

To make the caramel, combine the sugar and water in a saucepan. Cook until it turns a deep amber color, then squeeze in the lemon wedge, remove from heat, and pour the caramel into ramekins or cups.

Bake the flan in a water bath at 300°F (150°C) for 50–60 minutes.

Let the flan cool completely. To serve, unmold onto a plate and top with a spoonful of sweetened condensed milk and some crushed ice coffee if desired. Enjoy! ❤️❤️