Flan

8 eggs
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
3 1/2 cups evaporated milk
1/2 cup brown sugar (see recipe below)

Beat eggs until well blended, add remaining ingredients except the brown sugar. Sprinkle the brown sugar on the bottom of a loaf pan (glass is nice here-you can use any shaped pan, just make sure the mixture fits in it!) Place pan with the flan mixture in another pan that has about an inch of very hot water in it. Bake at 350 degrees for about 1 hour until a knife inserted in the center of flan comes out clean. Remove flan pan from the pan with water in it. Cool and refrigerate overnight. Before serving, run a knife around the edge of the pan to loosen. Place a plate that is larger than the flan pan over the flan and flip it over-you may want to do this over the sink in case you get carried away with the flip! Serve.

I prefer to do the sugar on the bottom like the recipe below instead of just sprinkling brown sugar in the bottom of the pan. Just omit the brown sugar from above recipe and prepare the pan like the recipe below.

Another Recipe I haven't tried:
 

The Perfect Flan

1 3/4 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
Pinch of salt
1/2 vanilla bean, split lengthwise
1 cup sugar
1/3 cup water
3 large eggs
2 large yolks
7 tablespoons sugar

Position rack in center of oven and preheat to 350 degrees F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.

Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.

Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.

Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

Serves 6.