Flan

Flan
Courtesy Better Homes and Gardens
½ c. sugar
2 eggs
One 13-oz. can evaporated milk (1 and 2/3 c.)
¼ c. sugar
1 tsp. vanilla extract
Dash salt
In a small skillet heat and stir the ¼ c. sugar over medium heat until sugar melts and becomes golden brown. Quickly pour caramelized sugar into a 3-cup ring mold, tilting mold to coat bottom and sides.
In a bowl beat eggs. Stir in milk, the ¼ cup sugar, vanilla and salt. Pour through a sieve or strainer. Pour into the caramel-coated mold. Set mold in baking pan on oven rack. Pour hot water around mold in pan to a depth of 1 inch. Bake, uncovered, in a 325 degree oven for 50-55 minutes or until a knife inserted halfway between center and edge comes out clean. Chill over night.
Carefully loosen custard from sides and center. Invert onto a platter. Makes 4-6 servings.