1 c. sugar
1/3 c. water
FLAN:
10 eggs, beaten
1 1/2 c. sugar
2 13-oz. cans evaporated milk
1 t. salt
2 T. vanilla
2 c. water

For the caramel: melt the sugar in the water over medium high heat. Stir until light brown. Pour the caramel into the baking pan to coat the sides and the bottom. For the flan: combine eggs, sugar, milk, water, vanilla and salt; beat and strain. Pour the flan mixture over the caramel. Set the baking pan into a larger pan which contains hot water; bake at 350° for 1 hour until firm. Refrigerate until serving. This is a Puerto Rican recipe.

Cook 3/4 cup of sugar in a small sauce-pan over the fire,
until the sugar melts and becomes light brown in color. Lift the
pan from the fire occasionally, to prevent burning. Add very
carefully, as the mixture will steam up to some height, about 1/4
cup of boiling water, and let stand in a hot place, until the
caramel on the spoon and dish is melted. Beat 4 whole eggs and
8 yolks with 1/2 teaspoonful of salt. Add 1/2 cup of sugar, and
beat again. Then add 1 quart of milk and the caramel, and strain
into a mould. Bake, standing in a pan of hot water on heavy
folds of paper, until a knife, cut down into the center, comes out
holding no uncooked mixture. When cold, pass a knife between
the mould and custard, and turn onto a serving-dish. Half
instead of 3/4 cup of sugar will give enough caramel flavor to
suffice the taste of some.

Beat 2 eggs till smooth. Add 1/4 cup of sugar, a speck of
salt, 1/8 teaspoonful of nutmeg or mace, and 1 pint of milk.
Pour into buttered cups, and set into a pan of hot water. They
are done when a silver knife thrust into the center will show
no milk.

Mix together the yolks of 2 eggs, 2 cups of milk, 2 level
tablespoonfuls of sugar and 1 scant tablespoonful of cornstarch.
Cook slowly over the fire in a double boiler, removing when it
reaches the boiling point. Mash 1 pt. of red raspberries with the
back of a spoon, place in pretty glass dish, pour over them the
custard and set away to cool. Just before the dinner hour
whip the 2 whites as stiff as possible, color with the tiniest
particle of Burnett's rose coloring and mix with a tablespoonful of pow-
dered sugar. Spread this over the custard and serve with sponge
cake.

Half cup rice, 3 cups milk. Stew until soft, then add 2 cups
milk, yolks of 3 eggs, beaten, with 4 tablespoons sugar. Let
boil up and put in a custard dish, making frosting of whites
and add 4 tablespoons sugar; flavor and brown delicately.

Two tablespoons tapioca soaked over night, 1 pt. milk heated
with the tapioca. Beat yolks of 2 eggs and 1/2 cup of sugar, add
to the milk, stir constantly till it thickens, not boils; 1/2 teaspoon
vanilla. Beat whites and add while the custard is hot.

Cook 12 apples as for sauce, beat well with an egg beater,
sweeten, and add the juice of 1 lemon, whip the whites of 4 eggs
to a stiff froth, and mix with the apples. Make a custard of 1 1/2
pts. of rich milk, 1 large cupful of sugar, and the yolks of 4 eggs.
When perfectly cold pour over the apple mixture, which must be
stiff and cold to prevent rising in the custard. Finally whip 1/2
pt. of rich cream and spread on top of the custard.

Stir until liquid 4 whites of egg, pour over this 1 1/2 pts. of
hot milk, or milk and cream mixed, sweeten and flavor to taste,
pour into cups set in a pan of water, cover the cups with a thick
brown paper to prevent the coloring of the custards, and bake
them in a moderate oven until they are firm. Serve cold with
whipped cream. Use powdered sugar in sweetening the custards,
and be sure it is thoroughly dissolved by the hot milk.

4 slices buttered bread, 1/4 lb. cheese (cut or grated), 3 eggs, 1 1/2 cups milk, 1/2 tsp. salt, few grains pepper, 1 tsp. minced onion.

Butter a glass or earthenware baking dish. Cut the bread in cubes and place bread and cheese in the dish in layers, finishing with a layer of bread cubes, buttered side up. Beat the eggs slightly, add the milk and seasonings and pour this mixture over the bread and cheese.

Set the baking dish in a pan of hot water and bake in a moderate oven (350 degrees) until custard is firm in the center, or about 45 minutes.

2 eggs
1 t. butter
3/4 C. sugar
1 lemon
1 Tb. potato flour
1 C. water

Beat eggs well and add sugar and flour, beating it in slowly. Add juice of the lemon, butter and water slowly. Cook in top of double boiler until thick, stirring constantly. while cooling, stir occassionally in order to avoid lumps. Use as filling in cream puffs.