- 1 (5.5-ounce) box flan mix with caramel sauce (recommended: Royal)
- 4 cups milk
- 1 teaspoon almond extract
- 1/2 teaspoon cherry extract
- 1 cup frozen cherries, thawed
Remove pouch of caramel sauce from flan package. In a small bowl, stir together caramel sauce and cherry extract. Divide among 8 (6-ounce) ramekins, about 1/2 teaspoon in each. Drop 2 or 3 cherries into each ramekin.
Carefully pour 1/2 cup of flan mixture into each ramekin. Mixture will thicken as it cools. Refrigerate for at least 1 hour. To serve flan, run a knife around the inside of the ramekin, place a dessert plate upside down over ramekin. Invert plate and ramekin. Remove ramekin and serve immediately.
Recipe courtesy of Sandra Lee