3 tb Sugar

      3 lg Eggs

    1/3 c  Brown sugar - dark brown,

           -packed
      2 ts Vanilla extract

    1/4 ts Almond extract

      1 cn Evaporated whole milk - (12

           -oz.)
    1/2 c  Whole milk

  1.  Preheat the oven to 300F.  In a small saucepan, combine the granulated

  sugar with 1 tablespoon water.  Stir over moderate heat until the sugar
  turns a medium caramel color, about 3 minutes. Working quickly, pour the
  caramel into six (6-oz.) custard cups; don't worry   if they're not evenly
  coated.
  2.  In a medium bowl, beat the eggs.  Whisk in the brown sugar, vanilla and

  almond extract. Gradually whisk in the evaporated and whole milk.  Strain
  the mixture through a sieve and then pour it into the custard cups.  Place
  the cups in a baking pan and add enough hot water to reach halfway up the
  sides.  Bake for about 1 hour or until set.  Let the flans cool to room
  temperature in the water bath. Cover and refrigerate overnight.
  3.  Run a knife tip around the edge of each flan and invert onto dessert

  plates.  Serve cold.
  Recipe from Food & Wine, April, 1990.