Title: Caramel Flan
Categories: Dessert Mexican
Yield: 6 Servings

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

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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