Flan

In a small skillet, heat and stir over medium heat:
1/3 C. sugar
When sugar melts and becomes golden brown pour quickly into a 3 C. ring mold or ramekin tilting mold to coat bottom and sides with caramelized sugar.
Beat together:
2 eggs
1 13 oz. can evaporated milk
¼ C. sugar
1 t. vanilla
dash of salt.
Pour into caramel coated mold and set mold in a baking pan in the oven. Pour
water into the pan around the mold to a depth of 1 inch. Bake uncovered at 325 degrees for 50-55 minutes or until a knife inserted halfway between center and the edge comes out clean.

Hot Fudge Sauce

Melt in a double boiler:
½ C. butter
4 1oz. squares chocolate
Add gradually:
3 C. sugar
Sprinkle in:
½ t. salt
Stir in slowly:
1 2/3 C. evaporated milk

Mom’s BYU Roommate Nelda’s Lemon Cheese Cake

Make & cool a graham cracker crust in a 9 x 13 inch glass baking pan.

Combine and chill until thick & syrupy:
1 3 oz. pkg. lemon Jell-O
1 C. hot water
Cream:
1 C. sugar
1 8 oz. pkg. creamed cheese
Whip:
1 can cold evaporated milk
Fold together:
Lemon mixture
Creamed cheese mixture
Whipped evaporated milk
Pour into graham cracker crust.
Refrigerate until set & chilled.

Peruvian Flan ala Ester- from Caroline’s Mission

Melt Sugar into caramel in a pot, then pour into Pyrex and move around to cover bottom.
Mix until bubbly:
1 can evaporated milk
1 can condensed milk
7 eggs
1 t. vanilla
Pour into Pyrex
Bake 1 hour at 350 degrees.
Flan is done when it can be pierced clean with a knife.

Can add:
Coconut
Fruit in chunks
Almond extract

Substituting Creamed cheese for evaporated milk makes it taste like cheese cake.