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CLASSIC MEXICAN FLAN

Category:    Mexican, Desserts
Yield:8 servings
 
    1/2 c  Sugar                               3 ea Yolks of large eggs
     14 oz Can sweetened condensed milk      1/2 ts Almond extract
      1 c  Milk                                1 ts Vanilla extract
      3 ea Large eggs plus                
 
  In a small saucepan melt sugar over moderate heat, stirring frequently,
  until sugar is a dark, caramel-colored liquid. Remove from heay and pur
  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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