Simple and Easy Flan

6 large eggs

½ cup sugar

1 can (14 oz.) sweetened condensed milk

1 can (12 oz.) evaporated milk

½ tsp. vanilla

¼ tsp. salt

Caramelize sugar - place sugar in small heavy saucepan. Heat over medium heat, watching carefully, until sugar is melted and turns deep golden brown (approximately 4-5 minutes, but cooking times will vary depending on heat and pan type). Immediately remove from heat and pour into 9-inch flan dish or deep-dish pie plate. Holding dish with potholders, quickly tilt dish to coat bottom completely and evenly. Syrup will harden quickly.
Heat oven to 350°F. Mix condensed and evaporated milks in medium saucepan; Heat until very hot. Milk should be steaming but not bubbling. Meanwhile beat eggs, vanilla and salt in medium bowl until blended but not foamy; slowly stir in hot milk. Optional: Strain egg mixture through a fine sieve to remove any lumps (this will provide for a smoother finished custard).
Place flan dish in baking pan large enough to hold dish without touching sides of pan. Pour egg mixture into flan dish.
Place pan on rack in center of 350°F oven; pour very hot water into baking pan to within 1/2 inch of top of flan dish. Bake until knife inserted near center comes out clean, 35 to 40 minutes. Remove dish from water bath at once; cool on wire rack. Gently loosen edges with tip of knife. Invert onto platter. Serve warm or cold.

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