2 c. sugar
1/2 c. water
1 tsp. vanilla
1 qt. milk
8 lg. eggs
Pinch of salt

In a heavy saucepan over moderate heat stir together 1 cup of the sugar and 1/2 cup water until sugar dissolves; continue cooking over moderate heat, without stirring, until golden brown. Pour syrup into round 10 x 2 inch cake pan (from a 3 to 4 tier cake set); tilt to coat bottom and sides; let cool for 30 minutes. Heat milk until lukewarm. In large bowl beat together until blended eggs, remaining 1 cup sugar, vanilla, salt and 1 cup of lukewarm milk; add remaining lukewarm milk and beat to blend. Strain into prepared pan.

Place in round 12 x 2 inch pan from tiered set; add enough tap water to pan to come up about as high as custard mixture. Bake in preheated 350 degree oven until knife inserted near center comes out clean, about 50 minutes. Cool. Cover with wrap and chill. Place large shallow serving dish upside down over flan; invert, remove pan. There will be a generous amount of caramel syrup.