Classic flan with a caramel base, baked in a water bath.

Steps

1. Preheat oven to 330°F (Regulo 3). Grease a 2-quart shallow round casserole dish.
2. In 10 inch skillet over low heat, heat 1/4 cup sugar until melted and a golden colour, stirring constantly. Immediately pour sugar syrup into casserole.
3. In large bowl with wire whisk or fork, beat eggs and 1/4 cup sugar until well blended. Beat in milk, almond extract and salt; pour egg mixture into casserole dish.
4. Place casserole in large open pan, lined with brown paper and filled with hot water halfway up side of casserole. Bake 1 hour or until knife inserted in centre of custard comes out clean. Remove from pan, cool with cover on; place in refrigerator for at least 3 hours.
5. To unmould or invert, loosen edges with a knife, turn onto plate, let caramel drip onto flan. Decorate. Serves 6.