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1
Place rack in middle of oven and preheat to 325 degrees F.
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2
Set out 9 x 5 inch loaf pan and a 9 x 13 pan (for water bath).
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3
Combine 3/4 cup sugar and water in a heavy saucepan or small skillet, and cook over moderate heat, stirring until sugar is dissolved.
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4
Bring to a boil, brushing down sides of pan with a pastry brush dipped in cold water, until syrup begins to turn golden, about 5 minutes.
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5
Continue to boil, swirling pan, until caramel is golden, about 2 minutes more, then immediately pour into loaf pan and tilt pan to coat bottom and 1/2 inch up the sides (use caution -- pan will be very hot).
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6
Let caramel harden.
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7
Bring milk and cream to a bare simmer in a 2 quart heavy saucepan over moderate heat.
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8
Meanwhile, in a large bowl, whisk together eggs, yolks, salt and remaining 1 cup sugar.
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9
Add hot milk mixture in a slow stream, whisking constantly, then stir in almond and vanilla extracts.
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10
Pour custard through a fine-mesh sieve into loaf pan and cover with double layer of foil.
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11
Place loaf pan in the large baking pan and pour enough boiling water into the baking pan to reach halfway up sides of the loaf pan.
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12
Bake until knife inserted 1 inch from edge of flan comes out clean but center still trembles slightly, about 1 1/4 hours (flan will continue to set while it cools).
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13
Remove loaf pan from the water bath, remove foil, and cool completely on a rack.
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14
When cool, cover custard loosely with plastic wrap and refrigerate for at least 3 hours.
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15
To serve, run a thin knife around sides of loaf pan, invert a platter over the pan, and invert flan onto platter.
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16
Surround with fruit.
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17
Note: Can be made up to 1 days in advance and refrigerated in the covered loaf pan.
