1. Make the caramel:

• In a small saucepan, combine sugar and water.

• Heat over medium heat without stirring until it turns a deep golden color.

• Immediately pour into the bottom of a flan mold or small ramekins, swirling to coat the bottom. Set aside to cool and harden.

2. Prepare the semolina mixture:

• In a pot, bring the milk to a gentle simmer.

• Slowly whisk in the semolina, stirring constantly to avoid lumps.

• Add sugar and keep stirring over low heat for about 5–7 minutes, until the mixture thickens slightly.

3. Add eggs and flavor:

• Remove the pot from heat. Let it cool for a few minutes so you don’t scramble the eggs.

• In a small bowl, beat the eggs with vanilla and optional citrus zest.

• Gradually whisk the egg mixture into the warm semolina, stirring quickly until well combined.

4. Bake the flan:

• Pour the mixture into the caramel-lined mold(s).

• Place the mold in a larger baking dish filled halfway with hot water (bain-marie style).

• Bake at 160°C (320°F) for 35–45 minutes, or until the center is just set but still slightly wobbly.

5. Chill & serve:

• Let cool completely, then refrigerate for at least 4 hours (overnight is even better).

• To serve, run a knife around the edges and invert onto a plate so the caramel drips down the sides.