|Skim milk||1 Cup (16 tbs)|
|Evaporated skim milk/Skim milk||1⁄2 Cup (8 tbs)|
In a small saucepan cook the 1/4 cup sugar over medium high heat till sugar begins to melt; shake pan occasionally.
Reduce heat to low and cook till sugar is melted and golden brown (about 5 minutes more), stirring occasionally.
Quickly pour caramelized sugar into an 8x1 1/2 inch round baking pan, tilting pan to coat bottom.
In a mixing bowl beat eggs.
Stir in skim milk and evaporated skim milk, the 2 tablespoons sugar, the vanilla, and salt.
Pour into caramel coated pan.
Set the round pan in a large baking pan set on an oven rack.
Pour hot water into the large baking pan around the round pan to a depth of 1 inch.
Bake, uncovered, in a 325° oven for 25 to 30 minutes or till a knife inserted near the center of the custard comes out clean.
Cover and chill thoroughly.
Loosen flan from sides of pan.
Carefully invert onto a serving plate.