->Flan 17 <-

5 eggs

1/4 teaspoon salt

3 cups milk

1 1/2 teaspoon vanilla extract

Butter eight 6 oz custard cups or ramekins. In small skillet over

medium heat, melt 1/2 cup sugar, stirring till it is a light brown

syrup. Pour syrup into buttered cups. Place cups in shallow baking

pan for easy handling. Preheat oven to 300 deg F. In large bowl

with mixer at low speed, beat eggs, salt and 1/2 cup sugar until

lemon coloured. Gradually beat in milk and vanilla extract. Pour

mixture in cups. Put hot water in pan around ramekins to within 1

inch of top of cups. Bake 1 hour until knife inserted in center

comes out clean. Cool on wire rack. Refrigerate. with knife loosen

custard from cups and invert onto dessert dishes, letting syrup

run down sides onto dish. Serves 8

Baked Custard: Prepare as above but omit making syrup in and before

baking sprinkle with ground nutmeg

BAKED CUSTARD SAUCE

3 tablespoons sugar

1 3/4 cups half and half 1 egg yolk

1 tablespoon cornstarch

1/8 teaspoon salt

1/2 teaspoon vanilla extract or rum extract or almond extract

In heavy 2 quart saucepan, combine all ingredients except vanilla.

Cook over medium heat, stirring, until mixture coats back of spoon,

about 15 minutes. Remove from heat. Stir in vanilla. Chill.