1. Heat oven to 325°F. 2. Melt 1/2 cup sugar in small saucepan over medium heat, swirling pan occasionally, until sugar becomes amber in color, 10 minutes (do not stir). 3. Pour caramel into the bottom of a 5-cup souffle dish. 4. Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in small saucepan over medium heat. 5. Remove from heat; cover and let stand 10 minutes. 6. Meanwhile, whisk together eggs, vanilla and salt in large bowl. 7. Strain milk mixture through a sieve into eggs; whisk to combine. 8. Discard cinnamon stick. 9. Strain mixture again into prepared dish. 10. Place dish in a roasting pan, making sure there is at least one inch of space between the edge of the dish and pan. 11. Add enough hot water to roasting pan to come halfway up side of dish. 12. Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay). 13. Remove flan from oven. 14. Let flan cool in hot-water bath 15 minutes. 15. Remove dish from water bath and cool completely on wire rack. 16. Cover with plastic wrap and refrigerate overnight. 17. To serve: 18. Run a knife around edge of baking dish. 19. Place a serving plate slightly larger than dish on top. 20. Invert flan onto plate. Makes 8 servings. Makes a luxurious finale to your favorite Mexican meal! ---------------------------------------------------------------------------
Nutrition
Ingredients
