->Flan 29 <-

Makes 6 servings.

6 Tbsp. sugar

6 eggs

1 tsp. vanilla extract

1 strip lemon peel

1 cinnamon stick

2 cups milk

Pinch salt

Caramelized sugar (follows)

Boil milk with lemon peel and cinnamon stick. Lightly beat eggs

with wire whisk. Blend in sugar, vanilla extract, and salt. Add

milk gradually; strain. Pour into ovenproof custard cups with

caramelized sugar in bottoms. Place cups in pan of hot water (2

1 hour at

300. Never let water

boil or custard will be filled with holes. Remove from pan and cool

in refrigerator. To serve, unmold by pressing edges of custard with

spoon to break away from cup, then turning upside down. Spoon

caramelized sugar from bottoms of cups over top of each custard.

Caramelized Sugar

1 cup sugar

1 Tbsp. water

Place sugar and water in small skillet. Cook over med. heat, stirring

constantly, until sugar is golden. Pour immediately into 6 ovenproof

custard cups.