1 1/2 c. sugar
6 eggs
2 tsp. vanilla
3 c. milk

Heat 3/4 cup of the sugar, stirring constantly with a wooden spoon, in a medium- size heavy saucepan over low heat until it is melted and turns golden; remove from heat. Pour caramel into an 8x2 round straight-sided cake dish or casserole. Tilt carefully, coating bottom and sides of the dish with the caramel.

Beat eggs with the remaining 3/4 cup sugar and vanilla in a medium-size mixing bowl; stir in milk; carefully pour mixture through a large strainer into caramel-lined casserole.

Place dish in large shallow pan; place on oven shelf; pour boiling water into pan to depth of about 1/2 inch. Bake in moderate oven (350 degrees) 50 minutes, or until center is almost set but still soft. (Do not overbake, for flan will set as it cools.)

Remove at once from pan of water; cool on a wire rack. Chill several hours or overnight. To unmold: Cover dish with serving plate; turn upside down, then gently lift off pan.