Flan

3 whole eggs
3 egg yolks
1/4 teaspoon grated lemon rind
6 tablespoons sugar
2 and 1/2 cups milk

Caramelized Sugar:
10 tablespoons sugar
5 teaspoons water

To make the caramelized sugar, heat the sugar and water in a small skillet over a medium-high flame, stirring constantly, until the sugar has turned a golden color. Remove from the heat immediately and pour into 6 ovenproof custard cups or one large mold, lining the sides of the mold.

To make the flan, beat together lightly with a wire whisk the whole eggs and the yolks. Add the lemon rind, sugar, and milk. Pour mixture into the mold lined with caramelized sugar.

Cook in a baño maria. Place the mold or cups in a pan with at least 2 inches of hot water. Cook on top of the stove over a medium flame for 1 hour. Transfer to a 350 degree F oven and continue cooking 25 minutes, or until a knife inserted in the flan comes out clean. Remove the mold or cups from the water and cool, then refrigerate.

To serve, loosen the sides of the flan with a knife and invert onto dessert dish.