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1
Preheat the oven to 325 degrees.
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2
To make the caramel, heat the sugar in a medium sized skillet over medium heat.
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3
When the sugar begins to melt, reduce the heat to low and continue cooking until the sugar has melted and browned.
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4
Spoon or pour the caramel over the bottom of a 3 quart oval baking dish and tilt the dish so that caramel spreads evenly around the sides.
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5
The caramel hardens as it cools, so work quickly.
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6
In a bowl whip the eggs gently until smooth and then add the condensed milk, fresh milk, vanilla, almond extract, salt and Amaretto, and whisk until smooth.
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7
Strain the mixture through a sieve in the caramel-coated baking dish.
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8
Set the mold in a larger pan of warm water.
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9
The water must reach half the depth of the mold.
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10
Cover the flan loosely with foil to prevent it from overbrowning.
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11
Bake for 1 1/2 hours until the center feels just firm when pressed.
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12
Remove from the water bath and allow to cool.
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13
Chill in the refrigerator until serving.
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14
Unmold by placing a large decorative platter over the mold, and using both hands, flip the mold over onto the platter.
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15
Remove the mold and decorate the flan with orange sections and strawberries.
