Milk Flan (Flan de Leche)

In your custard mold add the sugar and water and cook over medium heat until it creates a caramel. Be careful not to burn it or it will get bitter. Coat the mold carefully not to burn yourself. When the caramel starts to cool and set, place it in the ice bowl so it cools fast and cracks. In your blender add the cans of milk along with all of the ingredients adding all 6 yolks and 1⁄2 the whites. Mix well and let it sit so the air bubbles go out. Pour in the cold mold. Cover mold with foil or cap and cook in a double boiler (Baño de Maria) in the oven at 350f for 1 hour or until a knife dips come out clear. Let it completely cool down and put into the refrigerator overnight. Run a knife in the edges to release and flip to a pie dish. It will have syrup so make sure its deep enough.