Liberally grease a 9-inch square glass baking dish.

Remove the crusts from the bread.

Place a single layer of sliced bread in the baking dish.

Cut the bread to fit closely and neatly together.

Arrange a second bread layer over the first.

Set aside.

In a mixing bowl, beat the eggs and yolks together with a fork.

Add the milk, 2⁄3 cup of the sugar, vanilla, and salt.

Mix very well.

Pour the custard slowly over the bread, stopping once or twice to stir the custard mixture to prevent the sugar from settling to the bottom.

When all of the custard has been poured over the bread, gently press the bread with the back of a wooden spoon into the custard to soak thoroughly.

Place a piece of plastic wrap directly on the surface of the pudding and refrigerate overnight.

About 1 hour before baking, remove the pudding from the refrigerator.

Preheat the oven to 350°.

Bring 2 cups of water to a boil.

Melt the butter and drizzle on top of the pudding.

Sprinkle evenly with the remaining ⅓ cup of sugar.

Place the pudding pan into a larger pan and place them in the middle of the oven.

Pour boiling water into the larger holding pan to a height of 1 inch.

Bake, uncovered, 45 to 50 minutes, or until a tester inserted in the center comes out clean.

The pudding will be puffed and barely brown.

Remove the pudding and water bath from the oven.

Raise the oven rack one step closer to the broiler (or if your broiler is separate, simply heat the broiler).

Put the pudding under the broiler and brown the top of the pudding briefly, 2 to 3 minutes, until evenly browned.

Watch carefully and turn the pan around to brown evenly.

Cool the pudding on a rack about 20 minutes.

Preheat the oven to 350°.

Grease a wide 21⁄2-quart baking dish.

In a large mixing bowl, beat together the egg, milk, and melted butter.

Add the bread cubes and cheese.

Toss well.

Set aside.

In a medium saucepan, place the piloncillo or brown sugar, water, and cinnamon stick.

Bring to a boil; then reduce the heat to low and simmer the syrup uncovered 5 minutes.

Turn off the heat and remove the cinnamon stick.

Stir in the vanilla.

In the greased baking dish, spread half of the bread mixture evenly over the bottom.

Scatter pecans and raisins evenly over the bread.

Cover with the remaining bread mixture.

Sprinkle cinnamon on top.

Pour the sugar syrup evenly over the surface.

With the back of a spoon, press bread mixture gently to soak with syrup.

Bake 30 to 35 minutes, or until the top is lightly browned and the pudding is set.

In a 2-quart saucepan mix the rice, cinnamon stick, sugar, salt, and 1¼ cups of water.

Bring to a boil; then reduce the heat to low and simmer, covered, until most of the water is absorbed, about 15 minutes.

Stir in the milk and cook, partially covered, over low heat, stirring occasionally to prevent sticking, until thickened and creamy, and the rice is very tender, about 1 hour.

Discard the cinnamon stick.

Stir in the vanilla and butter.

Divide among 6 dessert bowls.

Serve warm or at room temperature.

In a medium saucepan, boil the sugar, water, and cinnamon stick 5 minutes.

Remove the cinnamon stick.

Add the coconut and cook, stirring, until all of the syrup is absorbed, about 5 minutes.

Add the salt and 1¼ cups of the milk.

Cook, over medium heat, stirring until the mixture comes to a boil, then turn off the heat and let the mixture sit in the pan while beating the eggs.

In a small bowl, beat the eggs with the remaining ¼ cup of milk.

Stir ½ cup of the hot pudding into the beaten eggs and then stir the egg mixture into the hot coconut mixture.

Return the pan to the heat and cook, over low heat, stirring constantly, until the pudding is hot and thickens slightly, about 5 to 7 minutes.

(Do not boil, or the pudding might curdle.

) Stir in the sherry and vanilla.

Pour into 4 individual serving dishes.

Refrigerate at least 6 hours or overnight.

Serve cold with toasted almonds scattered on top.

In a heavy medium nonreactive saucepan, mix ½ cup of the sugar with the cornstarch and salt.

Stir in the egg yolks until blended, and gradually whisk in the milk.

Bring to a boil over medium heat, whisking constantly, and cook until thickened, about 6 to 8 minutes.

Remove from the heat and stir in the sherry and the vanilla.

Transfer to a bowl.

Cover with plastic wrap, pressing it directly on the surface of the pudding to prevent a skin from forming on top.

Refrigerate until cold, at least 2 hours.

(Natillas will have a creamy soft consistency.

) Spoon into small dessert bowls and serve cold.

Garnish, if desired.

Preheat the oven to 325°.

In a saucepan, bring to a boil about 2 cups water for the water bath.

Lightly butter 4 custard cups.

In a small bowl, mix very well the sugar and corn starch.

Set aside.

In a medium bowl, with an electric beater or mixer, beat the eggs and egg yolks to combine.

Add the sugar and beat at medium-to-high speed until the mixture is smooth, pale and creamy, about 3 minutes.

Beat in the orange juice gradually until very well mixed.

Stir in the zest.

Pour the mixture into the prepared custard cups.

Place the cups into a large baking pan and carefully pour boiling water around the cups to come about half way up on the outside of the cups.

Bake about 40 minutes, or until the custards are almost set in the center and a thin knife inserted in the center comes out clean.

Remove the cups from the water bath and cool completely on a rack, then refrigerate about 6 hours before serving.

Preheat the oven to 200°.

Warm the cake pan in the oven.

(This makes it easier to coat the bottom of the pan with the caramel.

) To make the caramel, put the sugar in a small heavy saucepan.

Cook over medium heat, stirring frequently, until the mixture melts and turns golden brown, 5 to 8 minutes.

(Watch closely as the sugar starts to melt to prevent burning.

) Using potholders, remove the warm pan from the oven and pour the caramel into the pan.

Tilt the pan several time to coat the bottom and about 1 inch up the sides of the pan.

Set aside.

Raise the oven temperature to 325°.

In a saucepan, bring about 2 cups of water to a boil.

Meanwhile, put the 2 milks, eggs, chocolate syrup, and vanilla or rum into a blender.

Blend on low- to-medium speed until the mixture is completely smooth and very well blended, about 1 minute.

(Blend in batches, if necessary.

) Scrape down the sides of the jar if needed and blend a bit longer.

Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven.

Carefully pour boiling water into the larger holding pan to a depth of 1 inch.

Bake about 40 minutes, or until the custard is almost set in the center and a thin knife inserted in the center comes out clean.

Remove from the water bath and cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight before serving.

To serve, run a thin knife blade between custard and pan rim.

(Press the knife against the pan, not the custard.

) Invert onto a deep serving plate with a rim to unmold.

Remove the pan carefully, allowing the syrup to run over the top of the flan.

Preheat the oven to 200°.

Warm a 9-inch round × 2-inch deep cake pan in the oven.

(This makes it easier to coat pan with caramel.

) In a heavy medium skillet, melt sugar over medium heat, stirring frequently, until melted and golden brown.

Quickly pour caramelized sugar syrup into the warm cake pan.

Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup.

Set aside.

Raise oven to 325°.

In a saucepan, bring 2 cups of water to a boil.

In a large bowl, combine the remaining ingredients.

Beat with a mixer on low speed about 1 minute until very smooth.

Pour the custard into the cake pan.

Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven.

Carefully pour boiling water into the larger holding pan to a depth of 1 inch.

Bake the flan 30 to 40 minutes, or until the custard is set, and a thin knife blade inserted into the center comes out clean.

Cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight.

To serve, run a knife between the custard and pan rim.

(Press the knife against the pan, not the custard.

) Invert onto a deep serving plate with a rim to unmold.

Remove the pan carefully, allowing the syrup to run over the top of the flan.

Preheat the oven to 200°.

Warm a 9-inch round × 2-inch deep cake pan in the oven.

(This makes it easier to coat the pan with the caramel.

) In a heavy medium saucepan, cook sugar over medium heat, stirring frequently, until melted and golden brown, 5 to 8 minutes.

Quickly pour caramelized sugar syrup into the warm cake pan.

Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup.

Set aside.

Raise the oven to 325°.

In a saucepan, bring about 2 cups of water to a boil.

In a blender, put the sweetened condensed milk, whole milk, eggs, yolk, and vanilla.

Mix on low speed 1 minute.

(Blend in batches, if necessary.

) Add the coconut and pulse 4 to 5 times to blend.

Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven.

Carefully pour boiling water into the larger holding pan to a depth of 1 inch.

Bake the flan 30 to 35 minutes or until the custard is set and a thin knife inserted in the center comes out clean.

Remove from the water bath and cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight before serving.

To serve, run a thin knife blade between custard and pan rim.

(Press the knife against the pan, not the custard.

) Invert onto a deep serving plate with a rim to unmold.

Remove the pan carefully, allowing the syrup to run over the top of the flan.

Cut into wedges and serve.

Preheat the oven to 200°.

Warm a 9-inch round × 2-inch deep cake pan in the oven.

In a heavy medium saucepan, cook sugar over medium heat, stirring frequently, until melted and golden brown, 5 to 8 minutes.

Quickly pour caramelized sugar syrup into the warm cake pan.

Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup.

Set aside.

Raise the oven to 325°.

In a saucepan, bring about 2 cups of water to a boil.

Meanwhile, place in a blender jar the three milks, the eggs, egg yolk, vanilla, coffee, and brandy.

Mix on low speed 1 minute until completely mixed and smooth.

(If there is too much liquid, blend in 2 batches to prevent overflowing.

)

Pour the custard into the caramel-lined pan, set the pan into a larger pan, and place them on the middle rack of the oven.

Carefully pour boiling water into the larger holding pan to a depth of 1 inch.

Bake uncovered, 30 to 35 minutes, or until custard is set and a thin knife blade inserted in the center comes out clean.

Cool completely on a rack, then refrigerate, covered with plastic, about 8 hours or overnight.

To serve, run a thin knife around edge of pan between custard and pan.

(Press the knife against the pan, not the custard.

) Place a deep serving plate with a rim over the pan and invert to unmold the flan.

Carefully lift up pan and allow syrup to run over the flan.

Cut into wedges to serve.