FLAN (Recipe 2)
(Serves 6-8)

I N G R E D I E N T S: 1/2 cup and 2/3 cup sugar 3 whole large eggs 3 egg yolks 3 cups whole milk 2 teaspoons vanilla

I N S T R U C T I O N S
PREHEAT oven to 350 degrees. Have ready an ungreased 9-inch round or square 1 1/2 to 2 quart baking dish.

COOK 1/2 cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring constantly (wooden spoon) until it is melted and turns first golden and then very dark brown, about 5 minutes. (Use extreme caution! Cooked sugar is VERY HOT and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point, but will melt again later as the flan bakes.
IN a BOWL, gently but thoroughly whisk together the eggs, egg yolks and the other 2/3 cup sugar. Gradually whisk in the milk and vanilla.
POUR the custard mixture into the caramel lined pan. Place the pan in a large glass or ceramic baking dish and fill the dish with 1-2 inches of hot water (about halfway up the side of the baking dish).
BAKE for 35-45 minutes in the water bath and check with a knife inserted two-thirds of the way to the center. If knife comes out clean, they are done.
REMOVE from the water bath and let cool. Let cool in refrigerator for 1-8 hours. Before serving, run a sharp knife around the edge of the flan to release it. Place a large serving plate over the baking dish and using both hands, invert the dishes so that the flan and sauce unmold onto the platter. Refrigerate again until serving time.

Hint:Make sure you test with the knife off to the side of the center as the flan will continue to cook after it is removed from the water bath.
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