Flan - Caramel Custard

Syrup~

1/2 c. granulated sugar

Custard~

5 eggs

1/2 c. granulated sugar

1/4 tsp. salt

1 tsp. vanilla extract

3-1/2 c. milk

Preheat oven to 325 degrees. Prepare the caramel syrup: Sprinkle 1/2 c. sugar evenly over bottom of a small skillet. Cook slowly over low heat, stirring occasionally with a wooden spoon, just until sugar melts to a golden syrup. This is a slow tedious process, but do not be tempted to increase the heat. If the sugar is heated over too high a temperature, it will be too dark and taste burned. Once the sugar is completely dissolved, pour syrup into the bottom of a 5-cup ring mold, coating the bottom. Set aside to cool. The syrup will harden as it sits. Prepare the custard: In a large bowl, whisk the eggs with the sugar, salt and vanilla to mix well. Gradually add milk, whisking until smooth, but being careful not to create excessive froth. Pour the mixture into the mold. Create a bain de marie by placing the custard pan inside a larger baking pan that has been filled with hot water. The water should be approx. 1" deep around the outside of the custard pan.

Bake for 55 - 60 minutes, or until a knife inserted into the custard comes out clean. Remove the custard pan from the hot water to cool completely. The custard will settle slightly on cooling. Chill. Loosen the edges with a spatula. Just before serving, place an edged serving plate upside down on the mold and reverse the two; shaking gently to release; the caramel will run down the side. Before serving, garnish with fresh fruit, strawberries, grapes, and pineapple pieces.