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      "cookMin": 50,
      "totalMin": 70
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      "3 large eggs",
      "1 cup milk",
      "4 tbs water",
      "3/4 cup sugar",
      "2 tsp vanilla",
      "1/4 tsp salt"
    ],
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      {
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        "text": "Heat the oven to 350°F.\nPut a kettle of water on for the water bath."
      },
      {
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        "text": "Put 1/2 cup of the sugar and the 4 tablespoons water in a small saucepan.\nCook over medium heat without stirring until the sugar turns amber, 6 to 8 minutes.\nPour the caramel into 4 ramekins and tilt to coat the bottoms."
      },
      {
        "n": 3,
        "text": "In a bowl, whisk the eggs, milk, the remaining 1/4 cup sugar, vanilla, and salt until smooth.\nPour the custard into the caramel lined ramekins."
      },
      {
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        "text": "Set the ramekins in a roasting pan.\nPour hot water into the pan until it comes halfway up the sides of the ramekins.\nBake until the centers are just set, 35 to 45 minutes.\nCool in the water, then chill at least 4 hours."
      },
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        "text": "Run a knife around each ramekin and invert onto a plate so the caramel runs over the flan.\nServe cold."
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