|Sugar||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grand marnier/Other orange-flavored liqueur||2 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Milk||2 Cup (32 tbs)|
Sprinkle 3/4 cup sugar evenly in a heavy skillet; place over low heat.
Caramelize sugar by stirring often until sugar melts and is a light golden brown.
Divide syrup evenly among six 6-ounce custard cups, tipping each cup quickly to evenly coat the bottom.
Allow syrup to harden in cups about 10 minutes.
Combine next 8 ingredients in a mixing bowl, blending well.
Gradually add scalded milk, stirring constantly.
Pour over caramelized sugar in custard cups.
Place cups in a 13- x 9- x 2-inch baking pan; pour about 1 inch of hot water into baking pan.
Bake at 350Â° for 45 to 50 minutes or until knife inserted in center comes out clean.
Remove custard cups from water; cool.
Unmold flans onto individual dessert plates to serve.