Classic Mexican Flan

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      Title: Classic Mexican Flan
 Categories: Mexican, Desserts
      Yield: 8 Servings

    1/2 c  Sugar
      1 c  Milk
      3 ea Yolks of large eggs
      1 ts Vanilla extract
     14 oz Can sweetened condensed milk
      3 ea Large eggs plus
    1/2 ts Almond extract

  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 a 4 cup metal ring mold or 8 individual molds.
  Quickly turn mold to coat bottom and sides with the caramel. Let cool
  so caramel hardens. Heat oven to 325. Put the condensed milk, milk,
  eggs, egg yolks and flavorings into an electric blender. Cover and
  blend to mix well. Pour mixture into mold; put mold in a larger pan
  filled with water to depth of 1/2 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. Lift off mold. Caramel will fall
  as a liquid sauce over the custard.

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