3 tbsp. granulated sugar
3 lg. eggs
1/3 c. (packed) dark brown sugar
2 tsp. pure vanilla extract
1/4 tsp. almond extract
1 (12 oz.) can evaporated whole milk
1/2 c. whole milk

1. Preheat the oven to 300 degrees. In a small saucepan, combine the granulated sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes. Working quickly, pour the caramel into six (6 ounce) custard cups; don't worry if they are not evenly coated.

2. In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight.