Add 1 cup of melted chocolate to the custard mixture.
For a coffee custard add coffee for 1/2 of the milk and 1/2 t. instant coffee.
2/3 C. sugar
14 oz. can sweetened condensed milk
1 can (from the condensed milk) full of whole milk
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
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.