2/3 cup sugar
14 oz can sweetened condensed milk
1 can full of whole milk (pour into empty condensed milk can)
4 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp salt

To make caramel, heat the sugar in a skillet over medium heat. When it begins to melt, reduce heat and continue cooking until it has completely dissolved and browned. As soon as it browns, pour into a 1-1/2 quart baking dish and tilt the dish so that the caramel spreads evenly. Work quickly as the caramel hardens fast as it cools.
Place remaining ingredients into a blender and mix well. Pour mixture into caramel-coated baking dish. Set in a larger pan and pour water into the larger pan filling up to half the depth of the baking dish. Cover flan loosely with foil to prevent it from overbrowning. Bake at 325 degrees for 1-1/2 hours or until a knife inserted in the center comes out clean. Watch the water level in the pan, and fill with boiling water if the level goes down. Allow to cool to room temp and refrigerate 2 hours or until well chilled. To serve, run a knife around the edge of the pudding and invert it onto a serving plate. Let it sit there a few minutes so all the caramel can drip down.