Start by whisking the eggs and sugar together.
Once combined pour the milk into in and whisk it together.
Get a sieve and strain the mixture into a separate bowl.
Create a caramel by gently melting the ⅔ cup of sugar and ¼ cup of water in a saucepan over medium-low heat for 5-7 minutes - until it turns golden brown.
Pour and spread the caramel evenly into 4 ramekins. Let it cool for 10 minutes
Pour the custard mixture into each ramekin, and make sure that it covers the caramel leave about 2 cm from the top.
Cover with foil and place in a a pyrex/ cake tin - large enough for alll four ramekins and small enough to fit in your air fryer.
Important: take the air fryer tray out from the air fryer draw - you want to lower it so the ramekins do not touch the element.
Pour water into the pyrex so that it comes up to a third of the height of ramekins
Cook the flan in the preheated air fryer on for 50 minutes.
Cool in the fridge fpr 10 mins
When you want to serve, place in a bed of hot water for 10 minutes to soften the caramel on top of the flan.
After 10 minute, run a knife around the sides of ramekins turn onto plate and enjoy.