Cherry Flan

• 1 (5.5-ounce) box flan mix with caramel sauce (recommended: Royal)
• 4 cups milk
• 1 teaspoon almond extract
• 1/2 teaspoon cherry extract
• 1 cup frozen cherries, thawed

1. In medium saucepan, whisk together flan mix, milk, and almond extract.
2. Bring to a full boil over medium-high heat, stirring constantly.
3. Remove pouch of caramel sauce from flan package.
4. In a small bowl, stir together caramel sauce and cherry extract.
5. Divide among 8 (6-ounce) ramekins, about 1/2 teaspoon in each.
6. Drop 2 or 3 cherries into each ramekin.
7. Carefully pour 1/2 cup of flan mixture into each ramekin.
8. Mixture will thicken as it cools.
9. Refrigerate for at least 1 hour.
10. To serve flan, run a knife around the inside of the ramekin, place a dessert plate upside down over ramekin.
11. Invert plate and ramekin.
12. Remove ramekin and serve immediately.

caramel sauce, milk, almond, cherry, frozen cherries

Taken from www.foodnetwork.com/recipes/sandra-lee/cherry-flan-recipe.html (may not work)