Beat the eggs and beat them. Caramelize half of the sugar and put on the bottom of a mold. Cool slightly.
In the meantime, boil the milk with the remaining sugar and pour it into the eggs, stirring (with a whisk).
Preheat the oven to 180 to 200 °C and place a roaster or a sufficiently large container with hot water in it.
Pour the hot egg milk into the mold with the solidified caramel and put it into the hot water in the stove. Cook for one hour, then turn off the heat and cool the flan in the stove.
Refrigerate the flan for a few hours, the longer the better. It can easily be prepared two days in advance.
Turn out before serving and garnish with seasonal fruits and berries.
The difference with French flan, which is cooked at 140 degrees: minus version throws bubbles, they form at higher heat.