Directions:

In heavy skillet over medium heat, cook and stir sugar until melted and caramel colored. Carefully pour into 8 custard cups, tilting to coat bottoms.

In a large mixing bowl, beat eggs; stir in water, milk, vanilla and salt. Pour into prepared custard cups. Set cups in large shallow pan. Fill pan with 1-inch hot water. Bake 25 minutes or until knife inserted near centers comes out clean. Cool; then chill.

To serve, invert flans onto individual serving plates.