Preheat oven to 315 F. Heat water in kettle, but not to boiling.

Put sugar, water and corn syrup in a frying pan.. Heat over medium-high until the sugar has melted and it has an amber color; stir occasionally. Watch closely. Pour evenly in cake pan. Tilt to spread in even layer. Helps to have the cake pan warm so spreads easier.

Warm milks in microwave-safe measuring cup. Warm not simmering.

Meanwhile gently whisk eggs, yolks and sugar in bowl. Mix warm milks into egg mixture without making bubbles. Pour through strainer over the caramel in molds or pan. Seal with foil well. Put towel in bottom of water-bath baking dish. Set in baking dish for water bath and put on oven rack.

Add hot (not boiling) water in the baking dish up to 3/4 the height of the mold. Bake in water bath about 1 hour, until firm but wiggles slightly. Stick a toothpick in the center . When the toothpick comes out moist but not wet, it is ready. Could take up to 20 minutes longer. Remove water bath and let set for 20 minutes to finish cooking.

Put mold in the fridge for about 4 hours before unmolding, so they have better consistency .

To serve run a knife around the flan and the mold, then turn the mold over a plate and remove the mold. Reserve any extra caramel juice for serving.

Note: Made for Janes tamale making class. This second try turned out very well. I used zest of half a small tangerine. Too much, use less next time.