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For the fiesta |
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1 ¾ cups sugar |
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½ tsp ground cinnamon |
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3 tbsp water |
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3 cups whole milk |
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3 eggs |
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6 egg yolks |
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1 tbsp vanilla |
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Preheat oven to 325 degrees.
In a large frying plan, heat 1 cup of sugar and the cinnamon
to caramelize over low heat, stirring continuously until an
amber color. Remove from heat and immediately drizzle into
bottom and swirl up the sides of four 8-oz ramekins or a
large bowl. |
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Heat the milk in a saucepan
over medium-low heat until almost simmering. Remove and set
aside. Combine the eggs, yolks, remaining ¾ cup of sugar and
vanilla in mixing bowl; beat with a whisk. Add the warm milk
gradually, while stirring continuously. |
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Pour mixture into ramekins
or one large bowl. Place in a water bath (a roasting pan
filled with enough water to come half-way up the sides of
the custard container(s). Bake for 1 hour or until toothpick
comes out clean when inserted into middle of flan. Cool to
room temperature, then refrigerate. |
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Run a knife around outside
edge of the bowl(s) to loosen the flan, then gently invert
and turn out onto serving plates, allowing liquid caramel
syrup to cover the plan and pool around the edges. |
