By: Ana Rosa Albelais Magee (published in Southern Living)
Preparation time: 1 hour
½ cup sugar
1 2/3 cups sweetened condensed milk
1 cup milk
3 egg yolks
1 teaspoon vanilla
1 cup slivered almonds, coarsely ground
Sprinkle sugar evenly in a 9-inch cake pan; place over medium heat. Using oven mitts, caramelize sugar by shaking pan occasionally until sugar is melted and a light golden brown. If a gas burner is used, a little stirring may be necessary when caramelizing the sugar. Cool. (Mixture may crack slightly as it cools.)
Combine remaining ingredients in container of electric blender; blend at high speed for 15 seconds. Pour over caramelized sugar; cover pan with aluminum foil and place in a larger shallow pan. Pour about 1 inch of hot water in larger pan. Bake at 350 degrees for 55 minutes or until a knife inserted near the center comes out clean.
Remove pan from water and uncover; let cool on wire rack at least 30 minutes. Loosen edges with a spatula. Place serving plate upside down on top of cake pan; quickly invert flan onto serving plate.
May be garnished with fresh fruit
Makes 8 servings