Lemongrass Flan

• 1-½ cups granulated sugar
• 113 g water
• 6 large eggs

Preheat oven to 149°C/300°F.

In a saucepan, cook sugar and water over high heat. Use a wet pastry brush to wash down any crystals that form on the side of pan. Cook syrup, undisturbed, to a medium-amber caramel. Immediately pour into ramekins, tilting them to coat the bottoms.