Ingredients

• 3 tb Sugar
• 3 lg Eggs
• 1/3 c Brown sugar - dark brown, packed
• 2 ts Vanilla extract
• ¼ ts Almond extract
• 1 cn Evaporated whole milk (12- oz.)
• ½ c Whole milk

Directions

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.