4 eggs
2 cups milk
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanillaSyrup:
1 cup sugar
1/4 cup water

In heavy medium saucepan combine eggs, milk, sugar and salt. Cook and stir over medium heat for about 15 minutes, until it coats a metal spoon. Stir in teaspoon of vanilla. Prepare syrup by heating ingredients in heavy saucepan. Bring to boil just until it caramelizes. Immediately pour syrup into each individual custard cup mold or 9 x 13 glass casserole, tilting to distribute syrup evenly over bottom. Pour the flan mixture over it. Place a pan of water in the bottom rack of oven to keep the oven humid (keeps custard from falling). This is a very delicate dessert. Bake custard in 325 degree oven for 30 – 45 minutes, until set. Cake tester or knife inserted in the middle should come out clean. If using individual molds, invert onto individual serving plates. If baked in 9 x 13, allow to cool 15 minutes on counter before placing in refrigerator until ready to slice and serve. Pour additional caramel syrup over before serving. [Shortcut method for syrup: Caramel syrup for ice cream can also be used.] May serve warm or chilled.