Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 quart | Half & half |
| 2 cups | Sugar, divided |
| ½ cup | Water |
| \N \N | Speck of cream tartar |
| 9 larges | Eggs |
| ⅓ cup | Kahlua |
| 1 tablespoon | Vanilla extract |
| 1 teaspoon | Ground cinnamon |
| \N \N | Speck of salt |
Preheat Oven 350 F. Scald half and half in saucepan until bubbles form around edges, about 4 min Remove from heat and set aside. Place 1 cup sugar, the water, and cream tartar in skillet and cook over med. heat for 15 to 25 minutes. Watch the carmel closely, it should be a rich golden brown. Pour immediately into a large 12x6x3 inch loaf pan.
spread evenly over bottom of pan. Place pan in fridge to harden for about 15 minutes. In large mixer bowl, beat the eggs thill frothy: don't overbeat. Add scalded half and half and remaining 1 cup sugar, Kahlua, vanilla, cinnamon and salt. Blend well on low speed. Do not allow bubbles to form. Pour custard into loaf pan and harden sugar mixture. Set pan into a pan of hot water (water should be half way up sides of loaf pan) bake for 1¼ hrs. Remove the flan from the water bath, allow to cool, then chill over night or up to 2 days. To serve loosen edges with knife and invert onto lipped dish. Cut into slices and spoon some of caramel sauce over each serving. This creamy custard is a family favorite submitted by marina