Almond Flan

Do not touch the melted sugar — it will cause serious burns.

When the hot liquid in the pan is a golden brown color, remove from heat and set aside on a rack to cool and harden.

In a blender, combine the almonds, condensed milk, whole milk, eggs, yolks, and vanilla.

Process on medium speed until well blended.

Pour custard mixture over the prepared caramel.

Place the cake pan in a larger, deeper pan and pour about an inch of hot water around the cake pan to make a water bath.

Cover the flan loosely with a foil tent and place the larger pan on the middle rack of the preheated oven.

Bake for 1 hour and 15 minutes, or until flan is set in the center (it will no longer jiggle).

Remove from the oven and cool on a rack at room temperature.

Refrigerate until thoroughly chilled, at least 1 hour.

To serve, run a knife or thin spatula around the edge of the flan to release it from the sides of the pan.

Place a 10-inch (or larger) serving platter on top of the pan.

Turn the platter over and gently remove the cake pan, leaving flan on the serving platter.

Using a flexible spatula, scrape up as much of the caramel as possible from the bottom of the pan and pour over the flan.

Cut into triangular wedges and serve.