• Preheat oven to 325° F.

Make the caramel sauce:

• In a skillet or pan, add the sugar and heat over medium heat until the sugar melts and begins to caramelize and turn a medium brown in color, stirring continuously .
  ½ cup granulated sugar
• Once the caramel is golden brown, pour it into the six molds evenly. Gently tilt the molds so the caramel covers the sides and bottom of each of them.

Make the flan mixture:

• In a large bowl, add the eggs and whisk them by hand. (don't use an electric mixer or it will add too much air to the flan).
  5 large eggs
• Then add in the whole milk, condensed milk and vanilla extract and whisk until combined.
  1 tablespoon vanilla extract, 7 ounces sweet condensed milk, 1 ⅓ cup whole milk
• Divide the mixture between the prepared molds.
• Prepare a water bath:
• Boil 2-3 cups of water in a saucepan.
• Place the molds, filled with the egg mixture, inside a baking dish that's at least 2 inches deep.
• Carefully pour the boiling water into a measuring cup and the gently pour the water around the molds until it reaches the middle of the molds. Note: I like to place the tray in the oven and pour the water in the dish to prevent it from spilling while transferring it to the oven.
• Bake it for 45-50 minutes or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let cool to room temperature and then refrigerate for at least 2 hours before removing from the molds.

To unmold

• Run a knife around the edges to loosen it.
• Place a small plate on top of the mold and holding tightly, quickly turn it over and allow the flan to transfer to the plate.
• Drizzle with caramel sauce and serve with whipped cream.