My Mama's Flan (pimped out)

This is the typical egg flan (custard) that was made in my house, but with some modifications. The first variation is that I only used half of the ingredients, because we are only two persons.  The second is that instead of vanilla, the extract that is typically used, I used almond extract (it has a taste similar to amaretto), and I think it was a great choice. The third diference is that I added strawberries to the caramel, so it became a very pretty and tasty pink sauce.
Why did I add strawberries? Because I had strawberries that needed to be saved.  They were the remaining strawberries of a 2 pound-box that I had bought.  The ugliest ones, or the ones that were not quite ripe, the ones that nobody wanted to eat, but I now devoured.

 Ingredients
    For the flan (custard):

• 1/2 liter  of milk
• 4eggs
• 3/8 cup of sugar
• 2 tsp.of almond extract

    For the sauce:

• 3/4 cup of sugar
• 1/4 cup of water
• 10 strawberries

Preheat the oven at 350°F (175°C) .  Start by preparing the sauce: in a small pan place the sugar, water and strawberries at medium high heat. Once it starts to bubble and some foam appears, take out the strawberries, reduce the heat  and continue to cook until the sauce thickens.  Take it off the heat and put it in an oven proof tray for the flan.

While the sauce cools down, in a bowl mix all the ingredients of the flan by hand, trying not to put too much air into the mixture. Place the mixture in the tray over the sauce, and put the tray in a bigger tray filled with boiling water. Put in the oven for 45 minutes.    

To take the flan out of the tray you must wait until it is cold, if not it can breaks as it happened to me.