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

In heavy saucepan over moderate heat stir together 1 cup sugar and 1/2 cup water until sugar dissolves. Continue cooking without stirring until brown. Pour syrup into round 10 x 2 inch cake pan (or 8 x 4 inch), tilt pan to coat bottom and sides. Let cool for 30 minutes. Heat milk until lukewarm.

In large bowl beat until blended the eggs, 1 cup sugar, vanilla, salt and 1 cup of lukewarm milk. Add remaining milk and beat to blend. Strain (pour) into prepared pan. Place in larger pan with enough water to come about as high as custard mixture. Bake in 350 degree oven for 60 minutes or until knife inserted near center comes out clean. Cover with saran wrap, chill (overnight).

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