Flan (Caramel Custard)

1/2 cup granulated sugar
3 eggs, slightly beaten
1 (12 ounce) can evaporated milk
1/3 cup granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt

Heat 1/2 cup sugar in heavy saucepan over low heat, stirring constantly, until melted and golden brown. Divide syrup among four 6-ounce custard cups; rotate cups to coat bottoms. Allow syrup to harden in cups, about 5 minutes.

Mix remaining ingredients; pour into custard cups. Place cups in 9-inch square pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake at 350 degrees F until knife inserted halfway between center and edge comes out clean, 40 to 50 minutes.

Immediately remove from water. Unmold and serve warm, or refrigerate and unmold at serving time.

Yields 4 servings.

Spiced Brandy Custard:
Stir 2 tablespoons brandy, 1/4 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg into eggs.