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

In a heavy saucepan over moderate heat, stir together 1 cup of the sugar and the 1/2 cup water until the sugar dissolves; continue cooking over moderate heat, without stirring, until golden brown. Pour the syrup into a round 10"x2" cake pan (from a 3 to set); tilt to coat bottom and sides; let cook for 30 minutes.

Heat the milk until lukewarm. In a large bowl beat together until blended the eggs, remaining 1 cup sugar, vanilla, salt and 1 cup of the lukewarm milk and beat to blend. Strain into the prepared pan. Place in the round 12"x2" pan from the tiered set; add enough tap water to pan to come up about as high as the custard mixture.

Bake in the preheated 350 degree oven until a knife inserted near the center comes out clean, about 5 minutes. Cool. Cover with Saran and chill.

Place a large shallow serving dish upside down over the flan; invert; remove the pan. There will be a generous amount of caramel syrup. Makes 12 servings.