Using a large bowl, and an electric mixer on low, thoroughly combine all ingredients, ensuring eggs are well blended and sugar has been totally incorporated into the mixture.
Strain batter, into a pitcher, to remove solid parts of eggs.
Pour batter over caramel bottoms already in the individual ramekins.
Place ramekins in a pan carefully so they do not spill.
Add warm water to pan and bake with the ramekins in a “bath” for one hour; when a non-colored toothpick, inserted in the flan, comes out clean, remove from the oven.
Use sturdy slotted spoons, or thongs, to remove from oven, one at a time, and allow to cool completely before, on wire rack or cutting board.
Once cooled, cover and place in refrigerator until ready to serve.
