To make hot water bath for the Flan, set a 9 by 1-1/4 inch pie pan
in a
slightly larger pan. Fill the outer pan with just enough hot tap water to come
up around the other pan; hold down the pie pan so it won't float. Then remove
the pie pan and put only the pan of water in a preheating 350 oven while you
mix the custard.
In a small frying pan over moderate heat melt 1/3 cup sugar; shake
pan instead
of stirring. Once melted, the sugar will caramelize quickly; as soon as it
does, pour at once into the 9-inch pie pan. Using hot pads to protect hands,
tilt pan quickly to let syrup flow over bottom and slightly up sides. If syrup
hardens before you finish, set pan on moderate heat until syrup softens, then
continue.
Beat together to blend the eggs and second 1/3 cup sugar; add milk
and vanilla.
Set caramel-lined pan in hot water in oven; pour in the egg mixture. Bake in
a 350 oven for about 25 minutes; test by gently pushing custard in center with
back of a spoon -- when done a crevice about 3/8 inch deep forms.
Remove from hot water and chill at once. As the Flan cools, the caramel
dissolves somewhat. When cold, loosen just the custard edge, then cover with
a
rimmed serving plate. Holding plate in place, quickly invert. The Flan will
slowly slip free and the caramel sauce flow out. To serve, cut in wedges,
spoon on sauce. Serves 6.