---------- Recipe via Meal-Master (tm) v8.04
  Categories: Mexican, Desserts
       Yield: 8 servings
     1/2 c  Sugar
      14 oz Can sweetened condensed milk
       1 c  Milk
       3 ea Large eggs plus
       3 ea Yolks of large eggs
     1/2 ts Almond extract
       1 ts Vanilla extract
   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.