This is one of Mexico's favorite desserts. It can be made in a single large mold or in individual custard cups.  The bottom of the molds are caramelized so that when the dessert is unmolded it is covered with the caramel glaze.

Caramelize Flan Mold

In a small pan over medium heat boil ½ cup sugar with 2 tablespoons of water. Stir constantly until sugar dissolves and turns dark brown.  Pour caramel into the mold, turning it so it covers the bottom. (If using custard molds you can do the same to caramelize them).

Flan

Preheat Oven 350°F (150°C)

Heat milk until a shinny film forms on top; remove from heat and let cool.  In a bowl, beat sugar gradually into the eggs. Add milk, vanilla and salt. Mix well. Strain into caramelized mold  

Place mold into a pan filled with hot water so that it reaches half the depth of mold.

Bake for one hour or until knife inserted in the flan comes out clean.

Cool flan and place in refrigerator.