Caramel Flan

Directions

Preheat the oven to 300℉ (150℃)

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-ounce) custard cups; don’t worry if they’re not evenly coated.

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.

Run a knife tip around the edge of each flan and invert onto Serve cold.