Heat the 10 tablespoons of sugar and the water in a
small saucepan over medium heat.  Stir until the sugar
has turned a golden color, removing it immediately so
it doesn't burn.  Pour evenly into 6 ovenproof custard
cups.

Nothing compares to the
smooth and delicate flavor of
homemade flan.  We added a
touch of lemon to round out
the rich flavor of the carmel
custard.

carmelized sugar
10 tablespoons sugar
5 teaspoons water
flan
4 eggs
2 egg yolk
2 cups milk
1/4 cup sugar
2 tablespoons lemon juice
1 teaspoon lemon zest, grated

Per Serving (excluding unknown
items): 228 Calories; 7g Fat
(28.7% calories from fat); 7g
Protein; 34g Carbohydrate; trace
Dietary Fiber; 207mg Cholesterol;
80mg Sodium.  Exchanges: 1/2
Lean Meat; 0 Fruit; 1/2 Non-Fat
Milk; 1 Fat; 2 Other
Carbohydrates.

In a medium bowl, whisk whole eggs, egg yolks, and
sugar until smooth, but not foamy.  Blend in lemon
juice, rind and milk.  Pour into prepared custard cups
and place them in a large baking pan.  Fill the pan 2/3
of the way with water.

Bake for 1 to 1 1/2 hours or until knife inserted in the
center comes out clean.

When ready to serve, loosen the edge with a knife
and invert onto individual dessert plates.