---------- Recipe via Meal-Master (tm) v8.01
       Title: Classic Mexican Flan
  Categories: Mexican, Desserts
       Yield: 8 servings
     1/2 c  Sugar                               3    Egg yolk
       1 cn Sweetened condensed milk;         1/2 ts Almond extract
       1 c  Milk                                1 ts Vanilla extract
       3    Eggs                           
   In a small saucepan melt sugar over moderate heat, stirring frequently,
   until sugar is a dark, caramel-colored liquid. Remove from heat and pour
   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. Source: CRS file