FLAN (Mexican Custard)
6 dabs brown sugar, about the size of walnuts
1 quart milk
1/2 cup sugar (3/4 if you like your custard on the sweet side)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/8 teaspoon grated lemon or orange rind (optional)
4 egg yolks, lightly beaten
2 egg whites, lightly beaten
To caramelize custard cups — Put the dabs of brown sugar in the bottom of 6 individual cups, one to a cup. Place cups in hot oven. Move the cups from side to side as sugar melts so the surface of each cup is covered with melted brown sugar.
For custard — Combine the milk, sugar, cinnamon, salt, vanilla and lemon rind and cook over a very low flame, stirring constantly, until mixture has reached a custard stage. Cool. Combine the lightly beaten yolks and whites to add a custard. Mix well.
Pour the custard into the little cups and place them in a larger pan containing hot water. Bake in a slow oven (300 degrees) for about 1 hour or until a knife inserted in the center of a cup comes out clean. Cool. Chill several hours before serving.