Yield: 6 servings
|⅓ cup||Brown sugar - dark brown, packed|
|2 teaspoons||Vanilla extract|
|¼ teaspoon||Almond extract|
|1 can||Evaporated whole milk - (12 oz.)|
|½ cup||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.