2/3 c  Gran. sugar ( for caramel )
1/4 c  Drk brn sugar (for caramel)
5    Eggs
2    Egg yolks
4 c  Half & half
1/4 ts Salt
1 c  Sugar
1 tb Vanilla extract
*RUM AND BRANDY SYRUP*
1 c  Granulated sugar
6 oz Water
1 oz Brandy
1 tb Rum Extract

Servings: 9

Have a 2 quart pudding dish, or 9 single serving dishes ready. Be sure they
are dry. Melt and carmelize the 2/3 cup sugar,and the 1/4 cup brown sugar
in a heavy skillet. When sugar melts and turns a dark golden color (about 5
min.) pour into the custard dishes and tilt back and forth with a swirling
motion to cover bottom and sides of dish. It may be necessary to spread the
caramel with a spoon. Set aside and allow to cool. Beat eggs and the egg
yolks into the half and half. Add the salt and sugar. Stir until sugar
dissolves. Add vanilla. Strain, and pour into prepared custard dish.
Preheat oven to 325 degrees. Set dish in a pan of hot water and bake,
covered with foil. Bake the large custard about 1 1/2 hrs. or until a knife
inserted in center comes out clean. The smaller ones will cook about 1 hr.
Perform knife test as above. Remove from the oven and allow to cool
slightly. Place a round rimmed platter over the large flan or a serving
plate over each of the single serving flans and flip them over slowly. Do
this carefully, as the caramelized syrup will pour out as the flan releases
from the container. Cool and serve. I sometimes garnish with pecan halves.

***** Rum and Brandy Syrup *****

Caramelize the sugar in a heavy skillet. Add water and stir until the
caramel is dissolved. Boil until quite thick. Add the Brandy and Rum
extract and stir until combined. Cool and serve with the flan for those who
desire additional syrup with a slightly different flavor.