1 1/2 c. sugar
4 c. milk, scalded & cooled
1 tsp. vanilla
8 lg. eggs
2 tbsp. water

In a small skillet combine 1/2 cup sugar with 2 tablespoons of water, bring to a boil. Swirl the skillet to dissolve all the sugar. Cook until syrup is a deep caramel. Pour into a 2 quart oven proof dish and tilt to cover the bottom evenly. Let the caramel harden.

Beat together the remaining cup of sugar, milk, eggs and vanilla with a pinch of salt until smooth. Pour mixture on top of caramel and set the dish in a deep baking pan. Add enough hot water to the baking pan to reach half way up the sides of the dish.

Bake the flan in a preheated 350 degree oven for 50 to 60 minutes or until a knife inserted comes out clean. Let the flan cool, refrigerate overnight, covered. To serve, run a knife around the edge of the flan and invert a platter over the dish and invert flan onto platter. Serves 4 to 6.