Directions

• In a heavy saucepan or skillet over medium-low, heat 3/4 cup sugar.
• Do not stir. When sugar is melted, reduce heat to low; cook until
• syrup is golden brown, stir constantly. Quickly pour into an
• ungreased souffle dish or 2-qt. round baking dish, tilting to coat
• bottom of dish. Let stand for 10 minutes.
• In a saucepan, heat milk until bubbles form around sides of saucepan.
• Remove from the heat. In a bowl, whisk eggs, salt and remaining
• sugar. Stir 1 cup of warm milk into egg mixture; return all to pan
• and mix well. Add vanilla. Pour into prepared dish.
• Place dish in a large baking pan. Fill larger pan with boiling water
• to a depth of 1 in. Bake at 325° for 55-60 minutes or until
• center is just set (mixture will jiggle). Remove flan dish to a wire
• rack; cool for 1 hour. Refrigerate for 3-4 hours or until thoroughly
• chilled. Run a knife around edge and invert onto a rimmed serving
• platter. Refrigerate leftovers. Yield: 6 servings.