| 1 | In a 10- to 12-inch nonstick frying pan, frequently shake sugar over medium heat until all is melted and the color is deep amber, 3 to 5 minutes. |
| 2 | Immediately pour into an 8- to 9-inch diameter straight-sided baking dish or pan (at least 1-qt. |
| 3 | Size). |
| 4 | Quickly rotate dish to coat bottom. |
| 5 | in a 1- to 1 ?quart pan over medium-high heat, stir milk and caramel powder until all the caramel melts (it hardens first), about 7 minutes. |
| 6 | In a bowl, whisk some hot liquid with eggs and vanilla; stir back into pan. |
| 7 | Remove from heat. |
| 8 | pour mixture into prepared baking dish. |
| 9 | Set dish in a larger rimmed pan, pour 1 inch boiling water into outer pan. |
| 10 | Bake in a 350f oven until center of flan jiggles only slightly when gently shaken, 35 to 45 minutes. |
| 11 | remove dish with flan from water. |
| 12 | Let cool, then cover and chill for at least 3 hours or up to 2 days. |
| 13 | To serve, run a thin knife between flan and dish. |
| 14 | Invert platter over flan; holding together, invert. |
| 15 | Lift off pan. |
| 16 | Cut into wedges. |
| 17 | makes 8 servings. |
| 18 | from sunset magazine, march, "91. |
