Preheat oven to 350°F (175°C).

Melt sugar in a saucepan over low heat, stirring constantly, until it becomes a golden brown syrup (about 10 minutes).

Immediately pour the caramel into a round baking dish, swirling to coat all sides.

Set aside the baking dish to cool.

Place egg yolks in a blender and blend on medium speed for 5 minutes.

Add condensed milk, 3/4 cup plus 2 tablespoons of milk, and egg whites to the blender.

Continue blending until all ingredients are well combined.

Pour the egg mixture into the prepared baking dish.

Cover the baking dish tightly with aluminum foil.

Line a roasting pan with a damp kitchen towel.

Place the baking dish on the towel inside the roasting pan.

Fill the roasting pan with boiling water until it reaches halfway up the sides of the baking dish.

Bake in the preheated oven for 45 to 50 minutes, or until a knife inserted 1 inch from the edge comes out clean.

The center of the flan will still be soft.

Allow the flan to cool completely before unmolding onto a plate.

Refrigerate before serving.