3 whole eggs
1 tsp. vanilla
Cinnamon
Combine sugar and water in top of 1½-quart double boiler. Boil over high direct heat stirring frequently until mixture is a rich caramel brown. Remove from heat and swirl pan until syrup covers bottom and sides of pan to within about 1 inch of top. Allow to cool slightly. Combine condensed milk and warm milk until well blended. Beat yolks and eggs together with vanilla. Add to milk. Place in caramel-lined pan. Cover tightly and cook over slow boiling water for 35 to 45 minutes or until knife inserted comes out clean. Take pan out of water and cool about 1 hour. Turn flan onto a serving platter. Refrigerate until ready to serve. Sprinkle with cinnamon. Place the unused egg whites in an ice tray. Freeze and place egg cubes in a plastic freezer container for use later.
EGGS GUACAMOLE
8 servings
For a colorful salad, this guacamole is served in a tomato with sliced egg for garnish.
4 peeled, mashed ripe avocados
2 finely chopped tomatoes (or the scooped-out portions of the tomatoes to be used as cups)
2 mashed, hard-cooked eggs