Ingredients

1½ Cups whole milk
1 Cup Half & Half
1 tsp. vanilla extract
½ Cup sugar
6 eggs
Water
Caramel sauce OR Chocolate sauce OR Jams or preserves

Mixing bowl OR glass bowl or large measuring cup with spout
Roasting pan large enough to accommodate custard cups with at least 1 inch to spare all around

Preheat oven to 350º.
Fill the teakettle with water and bring to a rolling boil. Remove kettle from heat and set aside.
Place 1-2 Tbs. of chosen topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.
Separate 3 of the eggs using the slotted spoon. The dish can be prepared up to this point in advance.
In the sauce pan, combine milk, Half & Half, vanilla, and sugar. Bring to a bare simmer over medium low heat.
In a mixing bowl, combine the remaining whole eggs and the yolks from the separated eggs. Mix until the eggs are slightly thickened and lightened in color. While mixing, drizzle in about ¼ of the hot milk. Now whisk the tempered eggs back into the sauce pan with the remaining milk mixture.
Place the fine mesh strainer over the mixing bowl or large measuring cup with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
Evenly distribute the custard mixture into the custard cups, going short on the first pass. Place the custard cups into the roasting pan. Place the pan on the middle rack of the oven and pour boiling water into the pan until just under the level of the custard.
Cook the flans for about 40 minutes or until they wobble slightly when the pan is wiggled. You can also insert a knife midway between the edge and center. If it comes out clean, the flans are done. Using the tongs, remove the cups from the pan and let cool. Place the flans in the refrigerator to chill.

Grate the cheese. Place the butter in the casserole dish and cover with a paper towel. Melt the butter in the microwave oven on high for 45 seconds to 1 minute or until the butter is melted. Whisk the flour, salt, ground red pepper, and dry mustard into the melted butter until it is smooth and blended. Cook in the microwave on high for 30 seconds and stir, then cook for an additional 30 seconds. Gradually stir the beer, milk, and Worcestershire sauce into the mixture until smooth. Cook in the microwave on high for 5 minutes, stirring twice. Add the cheese and stir until the cheese is melted. Toast the English muffins and pour the cheese sauce over them. Serve hot with a garnish of parsley, gherkins, tomatoes, pickled onions, or stuffed olives.

For a good variation, place cooked bacon or ham and a poached egg on the muffin before pouring the cheese sauce on top. Grilled asparagus is also nice with this dish.

Preheat the oven to 350°F. Grease the pie pan with oil or butter. Place the eggs in the mixing bowl and lightly beat them with the electric mixer on medium setting. Add the rest of the ingredients and cinnamon to taste. Using the electric mixer, beat the mixture on high for 3 minutes or until it is very smooth. Pour the mixture into the greased pie pan and place it in the center of the oven. Bake for 1 hour or until the surface of the cake is puffy and cracked. Remove the pie from the oven and sprinkle the top with cinnamon. Let the pie cool before serving. Melópitta can be made in advance of the meal.