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serves 4 to 6
1 cup sugar
Put the sugar in a heavy skillet. I like to use cast iron. Over a gentle heat melt the sugar, stirring all the while, until it is a rich golden brown. Pour this into the baking dish you will be baking your flan or custard in. Tilt the dish to spread the caramel evenly over the entire bottom. Set aside.
1 quart milk, 1/2 and 1/2, cream or a mixture there-of
1 cup sugar
6 eggs, well beaten
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Preheat oven to 350°. Mix all ingredients together well and pour into your baking dish with the caramel sauce coating. Bake in a water bath (technique) for approximately 1 1/2 hours or until a table knife inserted into the center comes out clean. Allow to cool. Then refrigerate until firm. To serve, set the baking dish in a dish of hot water for just a few seconds, then run a knife around the outer edge. Set a serving plate on top of the baking dish and invert. The flan should slide out nicely. The caramel will form a delectable sauce that may be spooned over each serving.
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