Mexican Flan

Directions

1. 1
   Preheat oven to 325°.
2. 2
   Melt 2 c. sugar in saucepan over low heat, cooking until golden, stirring continuously for 5 to 8 minutes.
3. 3
   Watch sugar carefully as it can burn quickly.
4. 4
   Put the caramel into custard cups to cover the bottoms.
5. 5
   In mixing bowl, add remaining sugar, eggs and vanilla.
6. 6
   Boil the milk, then slowly add to sugar-egg mixture, whisking well.
7. 7
   Strain through a fine strainer.
8. 8
   Ladle the mixture into the caramel coated custard cups, filling 3/4 full.
9. 9
   Put the filled cups into a water bath and cover.
10. 10
    Cook 35 to 40 minutes.
11. 11
    Check after 30 minutes.
12. 12
    Cool to room temperature.
13. 13
    To serve, run a knife around edges, loosen and invert on to plates.