Flan Almendra (Almond flan)

• 1/2 cup sugar
• 1 13 cups sweetened condensed milk
• 1 cup milk
• 3 eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 1 cup slivered almonds, coarsely ground

1. Sprinkle the sugar evenly in a nine-inch cake pan and place over medium heat.
2. Using oven mitts, caramelize the sugar by shaking the pan occasionally until the sugar is melted and has turned a light golden brown.
3. (A little stirring may be necessary when caramelizing the sugar over a gas burner.)
4. Allow to cool.
5. The mixture may crack slightly.
6. Blend the remaining ingredients with a wire whisk or electric mixer until egg is completely blended with the milk.
7. Pour over the caramelized sugar.
8. Cover the pan with aluminum foil and place it in a larger, shallow pan.
9. Pour about one inch of hot water in the larger pan.
10. Bake at 350 degrees for 55 minutes or until a knife inserted near the center comes out clean.
11. Remove the pan from water and uncover.
12. Let it cool on a wire rack at least 30 minutes.
13. 4.
14. Loosen the edges with a spatula.
15. Place a serving plate upside down on top of the cake pan and quickly invert the flan onto it.

sugar, condensed milk, milk, eggs, egg yolks, vanilla, slivered almonds

Taken from cooking.nytimes.com/recipes/9951 (may not work)