This Costa Rican Desert Flan is light and delicious. FLAN Recipe 1 ¼ cups of sugar 4 cups of milk 1 tbsp of vanilla 1 pinch of salt 4 eggs 3 egg yolks ½ tsp of corn starch 1 tbsp of cold water Preheat the oven to 350F. Place ¾ cups of sugar in a heavy duty pot over medium heat. Stir constantly until the sugar melts and becomes caramelized. The sugar will become golden brown and thick. Using oven mitts, immediately pour mixture into a 9 inch baking dish. Tilt the dish from side to side so that the sugar coats the sides as well as the bottom of the dish. The sugar will harden very quickly once removed from fire so try to work quickly. Don't worry if most of the sugar pools in the bottom of the dish instead of coating the sides. Set it aside. Combine the milk, the rest of the sugar, vanilla and salt. Uncovered, bring to a boil. Lower heat and continue cooking until the milk mixture has been reduced by half. Turn off the heat and cover the mixture so it remains warm. Vigorously beat the eggs and the egg yolks. Mix the corn starch with the water. Add to the egg mixture. Slowly add this mixture to the milk mixture stirring constantly. Slowly pour the combined mixture over the caramelized sugar. Cover it lightly with aluminum foil. Bake in a water bath** for 35-40 minutes. When done, refrigerate until serving time. **To prepare a water bath for baking, put your filled pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan.   Check from time to time by inserting a clean, dry butter knife into the center of the custard.  If it comes out coated, cook some more.  DO NOT OVERCOOK!  It will seriously affect both the texture and flavor!  The outside edges will cook sooner than the middle, so be very careful. You can also pour this desert into individual serving dishes.