Ingredients

3/4 cups sugar 
1 can (12oz) condensed milk 
12 oz of milk
6 eggs 
1 teaspoon vanilla 
1 teaspoon almond extract 
Pinch of salt 
1 tablespoon Amaretto 
1 tablespoon of rum
2 tablespoon of roasted almonds 

Process

Preheat the oven to 325 degrees.   To make the caramel, put the sugar in a small heavy bottom pan over medium-low heat. When the sugar begins to melt, reduce the heat to low and cook until the sugar is golden brown.  Pour the caramel over baking pan (3-quart oval or 9 inches) and spread the caramel evenly. The caramel hardens; so work quickly. (Related:  Low calorie desserts)

In a bowl, mix the eggs until smooth and then add the condensed milk, milk, vanilla, almond extract, salt and liquors, and whisk until smooth. Put the mixture in the caramel-coated baking dish. 
It will cook bain-marie: Put the mold in a larger pan of warm water. The water should cover half of the mold. 

Bake for about 1 hour 15 minutes. After one hour, put a knife in the center. When the knife comes out clean and the flans looks firm, it is ready. Take it out of the oven and let it cool down. 

To take it out of the mold, after it is cold, run a thin knife around the edges. Put a plate on top of the baking pan and flip over. 

Decorate with the roasted almonds and serve.

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