Title: Classic Mexican Flan
Categories: Mexican Dessert
Yield: 8 Servings
| 1/2 | c | Sugar |
| 1 | c | Milk |
| 3 | | Yolks of large eggs |
| 1 | ts | Vanilla extract |
| 14 | oz | Can sweetened condensed milk |
| 3 | | Large eggs plus |
| 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 heay and pur
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 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.