Flan

Flan has to be my favorite dessert, but I am partial to my mom’s recipe.  I’ve tried other versions at restaurants or at family and friend’s houses, but none compare to the caramel flavor and smooth delicacy of my mom’s flan.  It is creamy but not as heavy as some flans and it doesn’t have the air bubbles or gritty textures of others.  Perhaps it is the addition of evaporated milk that makes it so unique. Perfection.  Why not try this delicious flan for Cinco de Mayo or as a simple dessert to end any meal. 
-LH

Preheat the oven to 325° F.
In a medium sized bowl, combine thoroughly:

                                    4 large eggs
                                    ½ cup granulated sugar
                                    1/8 teaspoon kosher salt
                                    ½ teaspoon pure vanilla extract
                                    ¼ teaspoon almond extract

In a small saucepan, scald:

                                    1 ¼ cups evaporated milk (10 ounce can)
                                    1 ¼ cups milk

Add the milk mixture to the egg mixture. Whisk just to combine.  Strain the mixture.
Meanwhile, in a small saucepan, cook until caramel colored:

                                    ¾ cup granulated sugar
                                    1/8 cup water

Do not stir the sugar mixture (you can lightly shake the pan if necessary).  Lightly brush the sides of the saucepan with a pastry brush dipped in water to prevent crystallization.
Pour the caramelized sugar into a 9”, 10”, or 12” ramekin or round metal pan.  Let harden. Pour the egg and milk mixture on top of the caramelized sugar. 
Place a sheet pan or rimmed cookie sheet in the oven. Place the flan pan on top of the sheet pan.  Carefully pour hot water into the sheet pan until the flan is partially submerged.
Cook for 45 to 55 minutes, or until set. Remove the flan pan. Then remove the sheet pan, being careful not to splatter yourself with water. Let the flan come to room temperature.  Refrigerate for 2 hours or overnight.
When ready to serve, run a knife around the edge of the flan to facility its removal from the pan.  Place a plate at least 2-inches larger than the flan pan on top. Hold the plate and pan firmly in both hands and invert. The flan should slip right out with the caramel sauce pooling around the edges. 
Scoop or slice and serve with a spoon of caramel sauce on top.