Caramel Flan

2/3 C. sugar

14 oz. can sweetened condensed milk

1 can (from the condensed milk) full of whole milk

4 eggs

1/2 t. vanilla extract

1/2 t. almond extract

1/4 t. salt

To make caramel, heat the sugar in a skillet over medium heat. When it begins to melt, reduce heat and continue until it has completely dissolved and browned. As soon as the sugar has browned, pour it into a 1 1/2 quart baking dish or a flan pan. Tilt the dish so that the caramel spreads evenly.

Put remaining ingredients into a blender and mix well. Pour into the dish you coated with the caramel. Cover the dish lightly with foil to keep it from browning.

Set the dish in a larger pan and fill the larger pan with water halfway up the sides of the flan dish.

Bake at 325°F. for 1 1/2 hours. Watch the water level of the pan and keep it filled if necessary.

Cool for 2 hours at room temperature and then refrigerate.

To serve, run a knife along the outside edge and invert it onto a serving plate. Let it set a few minutes so the caramel can drip down and remove the pan.