Make the caramel: It's faster to use golden sugar. Add 5 tablespoons sugar to a pan and stir constantly to prevent burning. When the sugar melts and turns a deep golden color, add the lemon juice and mix well. Immediately pour the caramel into the flan molds. In a pot, combine the milk with 3 tablespoons sugar, stir to dissolve, and heat until warm. Beat the eggs until well mixed.

Pour the warm milk into the eggs and stir until combined, then strain the mixture through a sieve for a smooth texture. Pour into the molds with caramel. Preheat the oven to 320°F (160°C) for 10 minutes. Boil some water, line a baking tray with a towel, pour the hot water in to wet the towel, and place the flan molds on top. Bake at 320°F (160°C) for 30 minutes.

When done, the flan will have a beautiful golden color. Let it cool completely so it sets. Unmold onto a plate—the flan will be jiggly but won't break or have bubbles. It's rich, fragrant, and delicious.