1 1/4 c. sugar
8 egg yolks
2 1/2 c. fresh milk, scalded or 1 1/4 c. evaporated milk diluted with 1 1/4 c. water
1/4 tsp. finely grated lime or lemon rind
1/2 tsp. vanilla

1. Preheat oven to 325 degrees.

2. Melt 1/2 cup of the sugar in an 8 inch round baking pan over low heat. Tip pan back and forth to distribute caramelized sugar evenly and avoid burning.

3. Beat yolks until well blended. Add remaining sugar gradually, stirring to mix thoroughly.

4. Pour milk slowly into yolk mixture stirring constantly. Add lime or lemon rind and vanilla. Mix well.

5. Pour mixture in caramel-lined pan. Place it in a larger, shallow baking pan and set it in the middle shelf of the oven. Pour enough hot water in the bigger pan to come halfway up sides of the custard pan. Bake for 1 1/2 to 2 hours or until knife inserted in the center comes out clean.

6. Let cool to room temperature. Chill for several hours before serving. To unmold, run a knife around the sides and quickly turn the pan over into the serving plate. Pour the caramel sauce over it.

VARIATIONS:

LECHE FLAN WITH CONDENSED MILK - Omit sugar, decrease milk to 1 1/2 cups, add 1 can (14 ounce) condensed milk. Proceed as above.

WHOLE EGG FLAN - Use 6 whole eggs, increase sugar to 1 cup and use 2 cans (14 ounces each) evaporated milk. Proceed as above.

COFFEE FLAVORED FLAN - Use 1 teaspoon instant coffee dissolved in 2 tablespoons milk in place of lime rind.

LECHE FLAN ORANGE - Line caramel coated pan with 1 can (10 ounces) Mandarin orange slices, drained. Use rind from 1 fresh orange in place of lime or lemon rind. Proceed as with basic recipe.

Preparation time: 20 minutes.

Baking time: 1 1/2 to 2 hours.

Serves 8 to 10.