Caramel Flans from EAGLE BRAND

Preheat the oven to 350 degrees F (175 degrees C).

Cook 3/4 cup sugar in a heavy skillet over medium-low heat, stirring constantly, until melted and caramel-colored. Carefully pour into eight 6-ounce ungreased custard cups, tilting to coat bottoms completely.

Beat eggs in a medium bowl; beat in 1 3/4 cups water, sweetened condensed milk, vanilla, and salt. Divide among prepared custard cups; set cups in a large shallow baking pan. Fill the pan with 1 inch hot water.

Bake in the preheated oven until a knife inserted near the center comes out clean, about 25 minutes. Transfer cups to a wire rack; cool for 1 hour, then chill in the refrigerator for several hours or overnight.

Make sugar garnish while flans chill. Line a baking sheet with aluminum foil. Fill a medium metal bowl halfway with ice. Combine 1 cup sugar and 1/4 cup water in a medium saucepan; stir. Cover; bring to a boil. Cook over high heat until light brown, 5 to 6 minutes. Immediately place pan on the ice for 1 minute. Carefully drizzle sugar decoratively over the prepared baking sheet; cool, then peel from foil and use as garnish.

Loosen sides of flans with a small knife; invert onto rimmed serving plates. Top with sugar garnish or as desired.