Small, fast, and quietly capable. Three core ingredients, one water bath, zero drama. The flan you make on a weeknight when you want a result before the kettle has finished cooling.
Heat the sugar and water in a small pan over medium heat. Do not stir. Swirl gently until it turns deep amber, then divide between 4 ramekins, tilting to coat the bases. Set aside to harden.
Heat the milk in a saucepan until steaming but not boiling. Take it off the heat.
Whisk the eggs and sugar just until combined, no foam. Pour in the warm milk slowly, whisking, then add the vanilla. Strain through a fine sieve for a clean set.
Pour over the set caramel. Sit the ramekins in a deep tray, fill with hot water halfway up their sides, and bake at 160C / 325F / gas 3 for 35 minutes until just set with a slight wobble.
Cool, then chill at least 2 hours. Run a knife around the edge and invert onto a plate. The caramel pools over the top.