Mexican Flan

This recipe is prized for its simplicity

Servings: 9
Heat oven to 325F
Serving Temperature: 0 to 5 .C
Cooking Time: 1 hours
Prep Time: 10 Minutes
Total Time:   1 hour 10 Minutes

Ingredients:
1/2 Cup Sugar
1 Cup Milk
3 Large Egg yolks
1 Teaspoon Vanilla extract
14 Ounce Sweetened condensed milk
3 Large Eggs
¼  Teaspoon Almond extract

Preparation Method:
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 325F. 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". Bake for 1 hour. Remove from oven and remove mold
From water. Cool and then refrigerate 3 to 4 hours.
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.