Mexican Flan
                                                                

Ingredients:
½ cup granulated sugar
1 (14 ounces) can sweetened condensed milk
1 cup milk
3 large eggs yolks
3 large eggs
½ teaspoon almond extract
1 teaspoon vanilla extract

Preparation:
In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid.
Remove from heat and pour into individual molds. Or mold
Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens.
Heat oven to 325 degrees F.
Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender.
Cover and blend to mix well.
Pour mixture into mold or molds
Put mold in a larger pan filled with water to a depth of ½ 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.
It's easier to remove if let stand till it reaches room temperature.
Lift off mold. Caramel will fall as a liquid sauce over the custard.
This rich, caramel custard makes a delicious finale for any meal.

- If you still have any problem removing from mold, run a knife around edge before turning over.
-Susie