Flan
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INGREDIENTS 1-1/4 cups sugar 3-1/2 cups milk 6 large eggs 2 egg yolks Zest of 1 lemon Preheat oven to 325 degrees. In a saucepan, heat 1/2 cup of the sugar over moderate heat, shaking the pan frequently, until the sugar melts and turns amber. Pour at once into a 1-1/2-quart ring mold and quickly tilt the mold in all directions to coat the bottom and sides evenly. Heat the milk, but do not boil. Beat together the eggs and egg yolks just until blended; then beat in the remaining sugar and vanilla. Gradually stir in the hot milk. Pour the mixture into the caramel-lined mold and place in a pan of hot water. Bake in a preheated 325 degree oven for 1 hour or until a knife inserted comes out clean. Let the custard cool, then chill it. To serve, run a knife around the sides of the mold to loosen the custard. Place a large round platter over the mold and quickly invert; lift off the mold. Makes about 8 servings