Make the caramel by placing the sugar, water, and lemon juice in a skillet or saucepan. Without stirring, let the mixture cook until it turns into caramel. You can gently swirl the pan to help it mix. Be careful not to burn it—once it reaches an amber color, pour it into individual ramekins or a large mold, whichever you prefer. This time, I used individual ramekins.

In a bowl, add the eggs and sugar. Beat them together with a whisk by hand—no mixer needed. (I used 8 eggs because mine were small, but 6 large eggs are perfect.)

Add the milk and vanilla extract, and continue mixing by hand until well combined.

Pour the mixture into the caramel-lined ramekins, which should be placed in a baking dish for a water bath. This recipe makes about 7 medium-sized servings. Strain the mixture through a sieve as you pour to remove any egg bits.

Cover with aluminum foil and fill the baking dish with water to cook in the oven using a water bath (bain-marie) for 30 to 35 minutes at about 400°F (200°C).

Remove from the oven and check if they’re set by inserting a skewer or toothpick—if it comes out clean, they’re done. Let them cool to room temperature (I use a wire rack), then cover each flan with aluminum foil and refrigerate for at least 4 hours before serving.