Flan From Nytimes

Directions

1. 1
   Make caramel: Pour 1 cup sugar and 2 tablespoons water into a saucepan, preferably one that is white or light-colored inside. Place over medium heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally to caramelize evenly, about 10 minutes total. Watch the pan carefully after the mixture starts turning golden; it will quickly become light brown, then amber, then dark amber.
2. 2
   Immediately pour caramel into a 9- by -5-inch loaf pan and swirl to coat the bottom evenly. Set aside to harden.
3. 3
   heat oven to 325
4. 4
   In a saucepan combine milk, salt and remaining 1 and 1/2 cups sugar. Over low heat, heat through, stirring to melt the sugar. Set aside.
5. 5
   Whisk eggs, egg yolks and vanilla. Blend until smooth.
6. 6
   Using whisk, gradually add the milk mixture into the eggs. Go very slowly at first so that the eggs don't cook from the heat of the milk. Blend just until smooth.
7. 7
   Pour egg-milk mixture through sieve to remove air bubbles and egg into the caramel-lined pan.
8. 8
   Place a 9- by- 13-inch baking dish in the lower third of oven. Carefully place the loaf pan in the baking dish. Pour hot tap water into the baking dish until it comes about halfway up the sides of the loaf pan. (Don't worry if the oven seems to be losing heat; the flan will adjust.)
9. 9
   Bake 55 to 65 minutes, until flan is set but still jiggly in the center. Remove flan from water bath and cool on a rack for 30 minutes. Refrigerate, uncovered, until cold and firm, at least 8 hours or up to 3 days. The caramel will soften as it sits.