Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Sugar 1/4 ts Almond extract
3 lg Eggs 1 cn Evaporated whole milk - (12
1/3 c Brown sugar - dark brown, -oz.)
-packed 1/2 c Whole milk
2 ts Vanilla extract

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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