Thanks for your post, Aliska. The recipe looks like a good basic one with technique; and some of the pics in your second one look like Flan (?)
Hope you feel better soon.
Yes, they look like flan which is good but this isn't flan. Syrup might work but not necessary and may not be as good as the real deal. So read the recipe carefully. I don't know if any of the images are exactly like my version and don't want to plow through pinterest or more images.
This is good if you aren't allergic to anything in it for when you don't feel good; the milk and eggs for nourishment. You can probably reduce the sugar but I use the 1/2 cup for a double batch which isn't too much if I don't eat a lot in something else.
Except for flan cake, I use 2 boxes of the Jello flan. It's so easy and makes two large glass bowls; my daughter would probably rather have that than this stirred or gelatin custard but she loves it, too. It slips easily from the curved glass bowls with just a little jiggling whereas it resists being removed from my 14 oz ramekins, maybe can grease with a little butter.
Oh, this stirred custard is too soft to mold, I drank one batch, would make a tasty pouring vanilla sauce which I think somebody posted on here before.
The Jello Flan is exactly like a box of Mexican flan I got at a Mexican grocery. The syrup in the Mexican flan was burnt sugar and was very bitter so I just made the custard, loved it for a nice change and almost foolproof except for boiling over. Jello supplies a packet of sweeter syrup thankfully but it's probably pancake syrup :-).
Take care!