 | | Directions | - Preheat oven to 325ºF.
- In a heavy sauce pan over medium heat, add 1 cup of sugar and 1/4 cup water. Stir constantly until sugar dissolves and becomes clear.
- Continue cooking and stirring until mixture turns a light golden brown.
- Immediately pour mixture into flan dishes, dividing mixture evenly.
- Over low heat in a small sauce pan, heat milk until hot. Remove from heat.
- In a medium bowl, whisk eggs, salt and 1/2 cup sugar until thick and light yellow in color.
- Pour hot milk mixture gradually into egg mixture. Continue to whisk.
- Add cinnamon, whisk to mix.
- Divide mixture evenly between the baking dishes.
- Place the filled baking dishes into the 9x13-inch pan.
- Pour hot water into pan to approximately 1-inch below the top of the flan baking dishes.
- Bake 30 to 40 minutes or until a knife inserted into the center of the custard comes out clean.
- Remove flan baking dishes from hot water bath and cool on a wire rack.
- When cooled, chill for 2 hours before serving.
- To serve, run a knife around the outside edge of the flan and invert the individual flans onto dessert plates.
Tip: If the flan does not remove easily, dip the flan dish in hot water for a few seconds before inverting onto a serving dish. |
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Prep Time: 20 minutes
Cook Time: 45 minutes
Container: 6 flan baking dishes (8 ounce baking dishes will make a thinner flan while 6 ounce baking dishes will add depth. 9x13-inch pan for hot water bath)
Servings: 6
Serving Size: 1 each
|  | | Ingredients | | - | | 1 cup white sugar |
| - | | 1/4 cup water |
| - | | 3 large eggs |
| - | | 1/2 cup sugar |
| - | | 2 cups milk |
| - | | 2 teaspoons vanilla |
| - | | 1/2 teaspoon ground cinnamon |
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