El Torito Flan

El Torito Copycat Recipe

2/3 cup sugar
1 (14 oz.) can sweetened condensed milk
1 can (from the condensed milk) full of whole milk
4 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon 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.

To make custard: 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 degrees. 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.

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