CARAMEL FLAN

3 tbsp sugar
1 tbsp water
3 large eggs
1/3 cup dark brown sugar, packed
2 tsp vanilla extract
1/4 tsp almond extract
1 (12 oz.) can evaporated whole milk
1/2 cup whole milk

Preheat the oven to 300 degrees F.

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.

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.

TO SERVE:
Run a knife tip around the edge of each flan and invert onto dessert plates. Serve cold.

Servings: 6
Source: Food & Wine