Spanish Caramel Custard Recipe

Preheat the oven to 325*F.
Stir and cook 3/4 cup of the sugar in a small saucepan over medium heat until it is melted and a light amber color. Pour it into a 1 1/2-quart casserole, turning to coat all the bottom and as much of the sides as possible. If casserole is very cold, place in a pan of hot water to warm. This prevents the caramel from hardening before bottom and sides are coated.
Combine salt, vanilla and remaining sugar. Mix well. Add the eggs and beat lightly with a rotary beater. Stir in the cold milk, then add the hot milk. Mix well.
Pour the custard into the caramel coated casserole. Set in a pan of hot water. Bake in the oven for 1 hour and 20 minutes.
Remove from the oven and cool. Then chill. Just before serving, turn out into a shallow bowl or a slightly cupped serving plate that is 2 inches larger than the flan. Slice and serve.

Handle the coating carefully, as the casserole may become very hot to the touch. In baking the casserole, the hot water should reach just about half way up the casserole.