FLAN

1/3 Cup sugar
6 eggs
6 Tablespoons Sugar
2 cups milk
1  teaspoon vanilla

To make hot water bath  for the flan,  set a 9 by 1 1/2 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 F oven while you
mix the custard.

In a small frying pan over moderate heat melt the 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-lnch 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 6 tablespoons sugar; add milk and vanilla.
Set caramel-lined pan in hot water in oven;  pour in the egg mixture. Bake in
a 350 F oven  for about 25 or 40 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.