1/3 cup sugar
3 beaten eggs
1 1/2 cup milk
1/3 cup sugar
1 tsp. vanilla
ground nutmeg or cinnamon (optional)

To caramelize sugar, in a heavy 8-inch skillet cook 1/3 cup sugar over medium-heat until sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook about 5 minutes more or until all the sugar is melted and golden, stirring as needed with a wooden spoon. Immediately divide the caramelized sugar among 4 (6-oz.) custard cups; tilt custard cups to coat bottoms evenly. Let stand for 10 minutes.

Meanwhile, combine eggs, milk, 1/3 cup sugar, and vanilla. Beat until well combined but not foamy. Place the custard cups in a 2-quart square baking dish on an oven rack. Divide egg mixture among custard cups. If desired, sprinkle with nutmeg or cinnamon. Pour boiling water into the baking dish around custard cups to a depth of 1 inch.

Bake in a 325°F oven for 30 to 45 minutes or until a knife inserted near the centers comes out clean.

Remove cups from water. Cool slightly on a wire rack before serving. (Or, cool completely in custard cups. Cover and chill in refrigerator until serving time.) To unmold flans, loosen edges with a knife, slipping point down sides to let air in. Invert a dessert plate over each flan; turn custard cup and plate over together. Remove custard cups.

Makes 4 servings.

Baked Custards: Prepare as above, except omit the 1/3 cup sugar that is caramelized. Divide egg mixture among custard cups or pour all of egg mixture in one 3 1/2 cup souffle dish.

Bake individual custards as directed above or bake souffle dish for 50-60 minutes. Serve warm or chilled.