4 to 5 limes
6 whole eggs
2 egg yolks
1 1/2 c. sugar
1 tbsp. cornstarch
1 qt. milk

Preparation: 25 minutes. Cooking: 1 hour 10 minutes. Preheat oven to 325 degrees. Grate rind from 2 of the limes. In medium bowl with hand beater or mixer on low speed, beat eggs, yolks, 1/2 cup of the sugar, and the cornstarch. Add lime rind. Heat milk over medium flame until it begins to simmer; do not boil. Add milk to egg mixture a little at a time, beating after each addition. Let mixture stand for about 10 minutes.

In a small, heavy skillet over medium heat, melt remaining sugar, stirring constantly until it turns into a light brown syrup. Pour into a 10 x 1 1/2 inch circular pan. Sit pan in a large shallow roasting pan. Pour egg mixture through a strainer over syrup, filling pan not quite to top. Place in oven and add remaining mixture. Pour boiling water in roasting pan to about a depth of about 1 inch. Bake 1 hour or until knife inserted in center comes out clean. Chill for at least 6 hours.

To serve, unmold by running a knife around edge of flan. Place serving plate over pan and invert. Slice fine the remaining limes. Pat slices dry and press to adhere to top of flan. Serves 6.