Classic Mexican Flan

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Title: Classic Mexican Flan
Categories: Mexican, Desserts
Yield: 8 servings

1/2 c Sugar
1 c Milk
3 lg Egg yolks
1 ts Vanilla extract
14 oz Sweetened condensed milk
3 lg Eggs
1/2 ts Almond extract

In a small saucepan melt sugar over moderate heat,
stirring frequently, until sugar is a dark,
caramel-colored liquid. Remove from heat and pour into
a 4 cup metal ring mold or 8 individual molds. Quickly
turn mold to coat bottom and sides with the caramel.
Let cool so caramel hardens. Heat oven to 325~. Put
the condensed milk, milk, eggs, egg yolks and
flavorings into an electric blender. Cover and blend
to mix well. Pour mixture into mold; put mold in a
larger pan filled with water to depth of 1/2". Bake
for 1 hour. Remove from oven and remove mold from
water. Cool and then refrigerate up to 2 days. Cover
mold with an inverted serving platter. Hold mold and
platter together and turn them over. Lift off mold.
Caramel will fall as a liquid sauce over the custard.

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