3/4 cup sugar
2/3 cup blanched, slivered almonds
1 1/2 cans Eagle brand sweetened condensed milk
1 cup whole milk
3 eggs (whole)
3 egg yolks
1 teaspoon Mexican vanilla extract
Optional: bananas
Preheat oven to 350 degrees.
Put sugar in round 9 x 3-inch pan. Put over heat to caramelize.
In blender, combine almonds, milk, eggs, vanilla, and bananas if you are using them. Blend for two minutes. Pour into caramelized pan. Place pan in larger deeper roasting pan. Pour about one inch of hot but not boiling water around smaller dish. Cover flan loosely with foil tent.
Bake for one hour 15 minutes or until center is no longer soft and will not jiggle. Refrigerate until chilled, at least two hours.
Run knife around edge to release flan from pan. Place a larger plate on top of flan pan, and turn over, leaving flan on serving platter. EAT!
