(Serves 4-6)

3 teaspoons sugar per person
Pine nuts (1 1/2 to 3 teaspoons pp)
Water
Wax paper

1. Measure out the sugar into a saucepan. Cover with water. Cook over low heat.
2. Warm pine nuts in a fry pan. Do not brown.
3. When sugar mixture is brown, place in nuts. Stir until all nuts are evenly mixed in.
4. Take a spoonful of mixture (large tablespoon) and drop on wax paper. Cover with another sheet of wax paper and mash flat. Working quickly, place over the bottom of a glass for the shape and, once it hardens (cools), remove the form and set aside. (Can be refrigerated overnight.)
5. Forms can be filled with wine-soaked biscotti, creme brullee, fruit,
pudding, etc.

Lemon Flan
2 large lemons
8 eggs (whole)
1/2 pound sugar (+ 5 teaspoons for caramel)
1/2 pound cream

1. Boil lemons three times. First time boil for one minute and empty the water. Second time, boil for one minute and empty the water. The third time, boil for 30 seconds. Remove lemons. Hold.
2. Measure the 5 teaspoons of sugar and cover with water. Cook over low heat until sugar turns brown. Pour caramelized sugar into a mold to coat the sides.
3. Cut up cooked lemons, remove seeds and puree all. Beat eggs lightly. Mix lemons with cream and eggs and then add sugar.
4. Pour into caramelized mold. Cook in oven at 350° for 50 minutes. After half the cooking time, cover the flan with aluminum foil. Cook, remove from mold and serve.