---------- Recipe via Meal-Master (tm) v8.02
       Title: Classic Mexican Flan
  Categories: Mexican, Desserts
       Yield: 8 servings
     1/2 c  Sugar
       1 c  Milk
       3 lg Egg yolks
       1 ts Vanilla extract
      14 oz Sweetened condensed milk
       3 lg Eggs
     1/2 ts Almond extract
   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". 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.