3/4 cup sugar 2 cups milk 2 cups half and half 6 eggs 1/2 cup sugar 1/2 tsp salt 2 tsp vanilla 1/3 cup brandyPlace 3/4 cup sugar in large, heavy skillet. Cook and stir over medium heat until sugar melts and forms light brown syrup. Immediately pour syrup into heated shallow glass baking dish or flan pan. Holding dish with pot holder, quickly rotate to cover bottom and sides completely. Set aside.
To make custard, heat milk and half-and-half until bubbles form around edge. In large bowl, beat eggs slightly. Add sugar, salt and vanilla. Gradually stir in the hot milk mixture and brandy. Pour into prepared dish.
Set dish in shallow pan; pour boiling water to 1/2 inch level of flan. Bake at 325° for 35 to 40 minutes or until silver knife inserted comes out clean. Let custard cool; refrigerate for 4 hours or overnight. To serve, run small spatula around edge of dish to loosen. Invert on serving dish; shake gently to release.