Flan

¼ cup Sugar

¼ tsp Salt

½ tsp vanilla

1 can evaporated milk (14oz)

2 eggs, slightly beaten

¼ cup milk

4 TBL Carmel Sauce (below)

Prepare custard and bake in custard cups as for Crème Caramel (below). Chill. Un-mold in serving dishes.

Carmel Sauce

1 ½ cup Sugar

1 cup Hot water

1 TBL Butter

1/8 tsp Salt

½ tsp Vanilla

Put sugar in heavy frying pan over medium heat; stir constantly until sugar is melted and becomes light brown. Remove syrup and heat and add water slowly and carefully (the syrup steams up quickly, and it is easy to get a steam burn). Return pan to heat and boil slowly while stirring until caramel is melted and slightly thickened (238°). Remove from heat; stir in butter, salt, and vanilla. Use immediately, or store in glass jar until ready to use. We keep this in the refrigerator for quick use. If it gets too thick, put the glass jar in a simmering pan of water until sauce melts again.