flan

Recipe #1:

Source: Renee Murray <rmmurray1@mmm.com>

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.
Renee

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Recipe #2:

Source: rmi@rmisun.ee.Virginia.EDU (Rafael M. Inigo)

Voy a hacer una excepcion a mi propia regla y voy a dar algunas recetas en 
ingles, para beneficio de nuestros amigos de habla inglesa.

 Natillas y flan (in English)

a) Natillas (for four)
Three 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.


b) 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 25
min. 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.