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Caramel flan

Yield: 6 Servings

Ingredients:

• 3 tb Sugar
• 3 lg Eggs
• 1/3 c Brown sugar - dark brown -packed
• 2 ts Vanilla extract
• 1/4 ts Almond extract
• 1 cn Evaporated whole milk - (12 -oz.)
• 1/2 c Whole milk

Instructions:

1. Preheat the oven to 300F. In a small saucepan combine the granulated sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color about 3 minutes. Working quickly pour the caramel into six (6-oz.) custard cups; don't worry if they're not evenly coated. 2. In a medium bowl beat the eggs. Whisk in the brown sugar vanilla and almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour it into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight. 3. Run a knife tip around the edge of each flan and invert onto dessert plates. Serve cold. Recipe from Food & Wine April 1990.

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