Flan au caramel traditionnel

This is a taste from my childhood that I cannot really find here in the US. So finally I decided to do it myself and it turned out pretty accurate to what I remember it to be.
Preheat oven at 350F.
First, start boiling 100ml of water with 1/3 cup (75 gr) of sugar on medium/high heat. Since it takes a while, you can stir it occasionally while you start the second task. In a small pot, boil 1/2 lt of milk with 1/3 cup (75 gr) of sugar and 1 vanilla bean (cut in half lengthwise). If you do not have a vanilla bean, you can substitute with about 1 tsp of liquid pure vanilla extract.
Beat four eggs and set aside. Remove the milk mixture from heat once it boiled for a couple minutes. When the water/sugar mix turns to light yellow/brown color, remove from heat and pour into the bottom of a medium round glass bowl (make sure that the bowl can go into the oven).
To make sure that the milk mixture do not cook the eggs, pour little bit of the milk mix into the eggs while whisking constantly. Slowly add more and continue mixing until all is mixed together.
Finally, slowly pour it into the medium bowl containing the caramel.
The flan should be cook AU BAIN-MARIE, meaning: fill a larger bowl with water and place the bowl containing the flan in it. The water should come to about half the medium bowl.
It says to bake it for 20 to 3o mins, but I had to keep it for about 40 mins. You will know it is ready if you insert a knife and it comes out clean.
After having cooled the flan in room temperature, it is best to refrigerate it for 2 hours before serving.
To serve, fill the larger bowl with hot water, let the flan rest in that bowl for a couple minutes so that the caramel underneath softens. Then turn the bowl containing the flan into a plate and watch the caramel flows from the top of the flan...
Recipe borrowed from marmiton.org