In a microwave-safe bowl, combine 1/4 cup sugar (about 40 grams) and the two tablespoons of water. Microwave on high for 2 minutes.

After 2 minutes, the mixture should turn a caramel color. Let it cool slightly.

In another bowl, add the milk, remaining 1/3 cup sugar (about 80 grams), and the two eggs. Beat well until the mixture is light and fluffy. I usually strain the mixture for a smoother flan.

Since there is a lot of mixture, prepare another bowl with a little caramel and divide the flan mixture between the two bowls.

Microwave the first bowl in 2-minute intervals for a total of 4 minutes, letting it rest for 1 minute between intervals. Repeat the same process with the second bowl.

Once both bowls have cooled slightly, invert them onto a flat plate and refrigerate for 3 to 4 hours until fully chilled.