1/8 teaspoon salt
2 cups milk
1 1/2 teaspoons vanilla extract
10 tablespoons light corn syrup
6 tablespoons brown sugar
Half-fill a 9X13-inch pan with water; place it on rack in center of oven, and preheat oven to 350.
Spray 6 ramekins with nonstick spray. Break eggs into medium-sized bowl, add salt, and beat lightly with a whisk until yolks are broken. Slowly pour in milk and vanilla; keep beating. Spray a tablespoon with cooking spray; use it to measure out corn syrup. Drizzle corn syrup in as you whisk, mixing until all 10 tablespoons are blended in. Press 1 tablespoon brown sugar into bottom of each ramekin, then pour custard over the ramekins, dividing it equally.
Gently place ramekins into pan of hot water; bake for 35-40 minutes, or until a knife inserted all the way into the flan (halfway between edge and center) comes out clean. Remove pan from oven and take out ramekins, cooling them on a wire rack. (I use a potholder to grab the edges of the ramekins; they’re hot!)
Cool to room temperature; run a knife around the edges, then invert onto a small plate, making sure all the syrup comes with them! Serve cold or at room temperature. (Nice with a few fresh raspberries around the edge of the plate.)