Flan

Recipe #1:

Carmelize 3/4 cup sugar in pan.
In a separate bowl beat six eggs until lemon colored.
Add 3/4 cup sugar, 1 quart milk (whole), and 1 1/2 tsp. vanilla.
Mix thoroughly.
Pour mixture into pan (on top of the carmelized sugar).
Bake at 325 degrees 1 hour (or longer) until knife inserted in flan comes out clean.

This is the real stuff, smooth and light.


Recipe #2:

Natillas (for four)
3 cups whole milk; lemon peel; four egg yolks
3 tbsps sugar

Bring milk with lemon peel to aboil; reduce heat, simmer 10 min.
Discard lemon peel. Beat egg yolks and put in top of double boiler, with the sugar, until they turn pale.
Stir in the milk slowly.
Cook in double boiler until the nixture thickens, STIRRING CONSTANTLY.
Sprinkle with vanilla powder.
Cool and serve.


Flan (el legitimo, hay muchas variaciones)
For six:
3 whole eggs
3 egg yolks
a bit of grated lemon rind
6 tbsps sugar
2.5 cups milk.

CARAMELIZED SUGAR: 10 tbsps sugar & 5 tbsps water:
Heat sugar and water in small skillet over moderate flame, STIR CONSTANTLY!!
When the sugar is golden brown remove and pour in six ove proof cups.

Custard (u sease, el flan): Beat whole eggs and yolks together, lightly.
Add lemon rind sugar & milk. Pour into caramelized cups and place cups in a pan of hot water (obviously without letting the water in the cups, you nerds!)
Cook on the stove for an hour, medium flame.
Transfer to 350 oF oven abd cook for another 25min.
A knife inserted in the custard must come out clean.
Remove cups from the water (notice, they are still there!), cool and the refrigerate. To serve, loosen custard with a knife and invert cup to a little dish.