Caramel Flan

6 Servings

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Caramel Flan Ingredients

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

Instructions for Caramel Flan

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; dont worry if theyre 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Mexican