1. Preheat oven to 350 degrees F. Place a kitchen towel in the bottom of a large baking dish or roasting pan and place a 9" cake pan in the center.

2. In a small saucepan, bring sugar and water to a boil. Swirl the pan gently to help dissolve the sugar, just 2-3 minutes. Reduce heat and simmer for 8-10 minutes, swirling the pan to avoid burning. Should become a rich caramel color. Carefully pour the caramel into the 9" cake pan. Allow to cool slightly.

3. Bring a large pot of water to a boil. In a medium bowl, whisk together the whole eggs and egg yolks combining thoroughly about 1 minute. Whisk in the lemon zest and both milks. Pour this into the cake pan. Place into the oven in its roasting pan.

4. Carefully pour the boiling water into the roasting pan carefully surrounding the cake pan with the flan. Bake for 35-40 minutes until the flan looks set. It will not be completely dry. Center should be a little wet looking, but not sloshy.

5. Remove from oven and carefully remove the cake pan from the larger pan. Cool at room temperature, about 2 hours. Cover in plastic wrap and refrigerate for 2 hours or up to 24 hours.

6. Using a knife, loosen the edges of the flan. Invert in onto a serving platter. Drizzle any extra caramel sauce over the flan. Slice and serve immediately. The flan can be baked in small custard bowls. Enjoy!