Flan
I first had flan in Spain - oh the memories!!  
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Sugar divided into:  3/4 cup sugar AND 1/2 cup
2 and 3/4 cups milk
1 and 1/2 teaspoons vanilla extract
pinch of salt
5 eggs
dash nutmeg
  1. In a cast-iron or other heavy skillet, melt 3/4 cup of the sugar over medium heat.  Once melted, turn heat to low and stir continuously until the mixture is golden brown.
  2. Pour hot sugar into 2-quart casserole dish, spreading it to coat the entire bottom only.  Let cool on counter for about 10 minutes.  
  3. Heat the milk in a pan on low heat until it barely bubbles - don't let it scorch.  Remove from heat.  
  4. Whisk together:  eggs, salt, and 1/2 cup of the sugar. 
  5. Take 1 cup of the warm milk and slowly pour it into the egg mixture, stirring as you pour.  When done, pour the egg mixture back into the pot with the rest of the milk.  (You are tempering your egg mixture - so it doesn't scramble!)  Stir in nutmeg and vanilla.
  6. Pour mixture into the casserole dish slowly - on top of the caramelized sugar.
  7. Set in pan of warm water in preheated 325 degree oven.  
  8. Bake until set when able to cut evenly with a knife - about 1 hour.  (It will still "jiggle" a bit.)
  9. Let cool on counter (uncovered) for about 45 minutes, then cover and transfer to refrigerator for at least 3 additional hours.
  10. Take a knife and go around the edges of the casserole - try to invert it onto a dish, if you wish.  If you want to avoid all the drama, just invert slices as you cut them!
  11. Keep refrigerated until all is used.