LECHE FLAN

I found this recipe on the Internet and I've used it a few times with great results. Sometimes I'll substitute the almond extract with lemon.

LECHE FLAN
1 ½ c sugar
2 cans condensed milk
Equal amount of fresh milk (pour into empty condensed milk can to measure)
8 eggs
1 t vanilla
1 t almond extract
¼ t salt
1 T amaretto or almond liqueur

Preheat the oven to 325F.

To make the caramel, heat the sugar in a medium sized skillet over medium heat. When the sugar begins to melt, reduce the heat to low and continue cooking until the sugar has melted and browned. Spoon or pour the caramel over the bottom of a 3 qt oval baking dish and tilt the dish so that caramel spreads evenly around the size.

The caramel hardens as it cools, so work quickly. In a bowl, whip the eggs gently until smooth and then add the condensed milk, fresh milk, vanilla, almond extract, salt and Amaretto. Whisk until smooth. Strain the mixture through a strainer.

Set the mold in a larger pan of warm water. The water must reach half the depth of t he mold. Cover the flan loosely with foil to prevent it from overbrowning. Bake for 1 ½ hours until the center feels just firm when pressed. Remove from the water bath and allow to cool. Chill in the refrigerator until serving.

Unmold by placing a large decorative platter over the mold, and using both hands, flip the mold over onto the platter.