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Puerto Rican Baked Custard (Flan de leche)

6 cups milk
1 cup sugar
1/4 teaspoon salt
Peel of fresh lime, rinsed
7 eggs
1 cup sugar (to caramelize to coat the pan)

Combine milk, 1 cup sugar, salt and lime in a saucepan and bring to a boil. Reduce heat to moderate and cook for 15 minutes, stirring occasionally. Strain and allow to cool.

Preheat oven to 350 degrees.

Caramelize a round 9-inch-by-3 1/2-inch aluminum pan by slowly melting 1 cup sugar in the pan to a light gold. Swirl the pan to coat the bottom and sides of pan with caramel. Set on a wire rack.

In a saucepan, blend the eggs with a rubber spatula. Mix in milk gradually, then strain. Pour strained mixture into the caramelized pan. Set the pan in a large shallow baking pan containing about 1 inch of hot water. Bake 1 hour, or until set and golden. Remove pan from water bath and allow to cool on wire rack. Cover and set in refrigerator. When ready to serve, turn custard onto a platter and slice. Makes 12 servings.

Rosa Riehle

Thursday, June 24, 1999

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