Spanish Caramel Custard Recipe(Flan al caramel)

Assemble these supplies:

• 2 cups sugar
• 1/2 cup water
• 1 quart milk 8 eggs 
• 1 teaspoon vanilla 
• 1/2 teaspoon salt

 Steps in preparation:

1. In a heavy saucepan or skillet over low heat, stir 1 cup of the sugar with the 1/2 cup of water until the sugar dissolves. Continue to cook without stirring until the sugar turns into a golden syrup. Pour into a flan pan or a round 2-quart baking dish. Tilt to coat bottom and sides; let cool for at least 30 minutes.
2. Heat the milk until lukewarm. In a large bowl beat the room-temperature eggs together with the remaining 1 cup of sugar, vanilla, salt, and 1 cup of the lukewarm milk. Blend wen; then add the remaining lukewaim milk and beat to blend. Pour through a sieve on top of the syrup.
3. In a 350° preheated oven place pan in a larger pan that contains 1 inch of hot water. Bake about 40 to 50 minutes, or until a silver knife inserted in the center comes out clean.
4. Cool; then cover and refrigerate about 8 hours. Un­mold by running a knife around the rim; place serving plate over pan. Turn pan over to serve.
5. SERVES 12.