Categories: Desserts, Mexican 
      Yield: 6 servings 
  
      3 tb Sugar                             1/4 ts Almond extract 
      3 lg Eggs                                1 cn Evaporated whole milk - (12 
    1/3 c  Brown sugar - dark brown,                -oz.) 
           -packed                           1/2 c  Whole milk 
      2 ts Vanilla extract                 
  
  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.