Classic Mexican Flan

Title: Classic Mexican Flan

Categories: Mexican, Desserts

Yield: 8 servings

1/2 c Sugar

3 Egg yolk

1 cn Sweetened condensed milk;

1/2 ts Almond extract

1 c Milk

1 ts Vanilla extract

3 Eggs In a small saucepan melt sugar over moderate heat, stirring frequently,

until sugar is a dark, caramel-colored liquid. Remove from heat and pour

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 inch. 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. Source: CRS file --