Directions

• In a heavy saucepan over medium-low heat, cook 1 cup sugar until
• melted, about 20 minutes. Do not stir. Reduce heat to low; cook for
• 5 minutes or until syrup is golden brown, stirring occasionally.
• Quickly pour into an ungreased shallow 10-in. round baking dish,
• tilting to coat bottom of dish. Place dish in a large baking pan;
• let stand for 10 minutes.
• In a large saucepan, heat milk until bubbles form around sides of
• pan. Remove from the heat. In a large bowl, whisk the eggs, salt and
• remaining sugar. Stir 1 cup warm milk into egg mixture; return all
• to the pan and mix well. Stir in vanilla. Slowly pour into prepared
• baking dish.
• Add 3/4 in. hot water to the large baking pan. Bake at 325° for
• 35-40 minutes or until center is just set (mixture will jiggle).
• Remove flan to a wire rack; cool for 1 hour. Chill overnight. Run a
• knife around edge to loosen; invert onto a rimmed serving dish.
• Yield: 8 servings.