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.