Yield: 12 Servings
|1||Stick cinnamon; 3-inch|
To caramelize sugar, in a small, heavy skillet, heat ¾ cup sugar over medium heat until sugar starts to melt--DO NOT STIR. Cook and stir 4-5 minutes or more until sugar turns a rich brown. Remove from heat and immediately pour into a 13x9-inch dish. Quickly rotate dish so sugar coats bottom and sides. Beat eggs, gradually adding remaining 1 cup sugar. In a pan, heat milk and cinnamon over medium heat until milk bubbles. Remove cinnamon. Slowly add milk to egg mixture, stirring constantly. Add vanilla.
Pour in dish. Bake in a larger pan with 1-inch of water, uncovered, at 325 degrees for 40 minutes. Cool on a rack. Cover and refrigerate. To unmold flan, loosen edges with a spatula. Slip end of spatula down sides to let air in underneath. Invert onto serving platter. Spoon caramel mixture remaining in the dish over top. 12 servings.
NOTE: To prepare for 6 servings, halve quantities, and use an 8-inch square dish instead of the 13x9-inch dish.
FROM RACHEL YANCEY
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .