In a small saucepan melt sugar over moderate heat, stirring frequently, until
sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4-cup
metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides
with the caramel. Let cool so caramel hardens.
Heat oven to 325 degrees F.
Put the sweetened condensed milk, milk, eggs, egg yolks and flavorings into an
electric blender. Cover and blend to mix well. Pour mixture into mold; put mold
in a larger pan filled with water to a depth of 1/2 inch.
Bake for 1 hour.
Remove flan from oven and remove mold from water. Cool and then refrigerate up
to 2 days.
Cover mold with an inverted serving platter. Hold mold and platter together
and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the