Marisol's Flan

Directions

1. 1
   In a large saucepan, combine the milk, 1 cup sugar, the salt and lime zest and bring to a boil.
2. 2
   Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.
3. 3
   Strain and let cool.
4. 4
   Preheat the oven to 350.
5. 5
   In a medium skillet, melt the remaining 1 cup sugar over medium heat.
6. 6
   Cook until light golden, about 5 minutes.
7. 7
   Pour the caramel into a 9-by-3-inch round cake pan and swirl it around the bottom to coat.
8. 8
   In a medium bowl, beat the eggs until just combined, then stir in the cooled milk mixture; strain.
9. 9
   Pour the custard over the caramel and set the pan in a large roasting pan.
10. 10
    Add 1 inch hot water to the roasting pan and bake the custard until set, about 11/4 hours.
11. 11
    Remove the custard from the roasting pan and let cool completely on a wire rack; cover and refrigerate until chilled, 6 hours or overnight.
12. 12
    To serve, run a knife around the edge of the pan and invert onto a serving plate.