Mexican: Flan 17 by Recipe Cottage

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	Flan 17

		CREME CARAMEL sugar 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.