Flan

Directions

1. Preheat oven to 350°F. Grease six 6-ounce ramekins using nonstick cooking spray.
2. Combine ½ cup sugar and water in a small saucepan and set it over low heat until sugar dissolves.
3. Increase heat to medium and let mixture boil about 10 minutes or until it becomes a golden colored syrup, stirring constantly.
4. Remove sugar syrup from heat and divide evenly among the six ramekins. Working quickly, tilt the dishes to completely coat the bottom and partially coat the sides.
5. Combine milk and remaining ½ cup of sugar in a medium saucepan and set over low heat just until the sugar dissolves and the milk is lukewarm.
6. Whisk eggs in medium bowl until blended and then slowly whisk in the milk mixture.
7. Whisk vanilla and salt into mixture.
8. Pour the custard through a sieve into the ramekins.
9. Place the ramekins inside a 13 x 9-inch baking pan. Add hot water to the baking pan until the bottom half of the ramekins are submerged.
10. Transfer the baking pan to preheated oven and bake about 50 minutes or until just set.
11. Remove the baking pan from oven and remove the ramekins from the pan. Let cool on the counter for 30 minutes before turning them out to serve warm or chill them in the refrigerator for at least 4 hours to serve cold.
12. Run a knife around the inside edge of the ramekin to loosen the flan and then turn it out onto a serving plate.