French Vanilla Flans

Place sugar in a deep, heavy saucepan, stir in water until dissolved. Set pan over medium-low heat and cook without boiling or stirring until a clear syrup forms. Increase heat to high and bring syrup to a rolling boil. Cook without stirring until syrup is amber, from 4 to 6 minutes. Immediately divide the caramel evenly among 8 ramekins or custard cups; tilt dishes to spread caramel.

Custard:

Preheat oven to 325 °F (160 °C). Heat evaporated milk and sugar in a saucepan set over medium heat until bubbles just begin to form around edges of pan. Stir in vanilla.

Whisk eggs with yolks and salt. Stir evaporated milk mixture into egg mixture. Strain through a fine meshed sieve. Pour an equal amount of evaporated milk mixture into each caramel-lined dish and set in a roasting pan, leaving as much room between dishes as possible. Fill roaster with boiling water halfway up the sides of the ramekins. Cover with foil and poke vent holes in the corners.

Bake for 18 to 20 minutes or until set but still a little jiggly. Promptly remove ramekins from water bath and cool to room temperature. Serve at room temperature or refrigerate for up to 2 days. Dip bottom of ramekins in hot water and run a knife around the edge before turning onto plates.

Variation:

Large flan: Pour all of the caramel into an 8-cup (2 l) glass dish and top with entire custard mixture. Proceed as directed above but do not cover before baking. Cook for 40 minutes.