Heat a medium size pan and slowly melt 3/4 cup of sugar. Do not allow caramelized sugar to turn brown or burn - it should be golden in color. Be very careful with this step as the caramelized sugar is incredibly hot!

Moisten a 10-inch square baking dish by sprinkling in a few drops of cold water and then pour in caramelized sugar to coat its bottom. Set baking dish aside to allow sugar to cool and harden. Feel free to put baking dish in the fridge.

In a blender, mix eggs, evaporated milk, condensed milk, almonds and vanilla extract at high speed for 2 minutes. Transfer mixture to a glass bowl and gently stir with fork until all bubbles disappear. Preheat oven to 375° F.

Pour egg mixture over the caramel coated baking dish and place it inside another larger baking dish (12 x 14 inches). Add one cup (or as needed) of water to larger dish (this technique is known as 'Baño Maria') and place mid-rack of preheated oven for 30 minutes or until the surface of the flan is golden and firm. Allow flan to cool for 10 minutes.

To serve cut around the edges with sharp knife and gently shuffle baking dish side to side until flan is loosened. Invert a serving platter or tray on top of flan dish and hold sides together and turn flan upside gently yet swiftly - the caramel will be liquefied and delicious. Cut flan into squares and enjoy!

Optional Raspberry Salsa
• 1 cup fresh or frozen raspberries
• 2 tbsp lime juice
• 4 tbsp water
• 4 tbsp sugar

Add raspberries, lime juice, sugar and water in a food processor or blender and mix for 3 minutes. Add more sugar or water as needed.