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1
Heat oven to 325u00b0F.
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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).
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3
Pour caramel into the bottom of a 5-cup souffle dish.
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4
Bring milk, cream, remaining 3/4 cup sugar and cinnamon stick to boil in small saucepan over medium heat.
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5
Remove from heat; cover and let stand 10 minutes.
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6
Meanwhile, whisk together eggs, vanilla and salt in large bowl.
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7
Strain milk mixture through a sieve into eggs; whisk to combine.
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8
Discard cinnamon stick.
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9
Strain mixture again into prepared dish.
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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.
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11
Add enough hot water to roasting pan to come halfway up side of dish.
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12
Bake until custard is just set, 60 to 65 minutes (mixture will jiggle slightly, but that's okay).
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13
Remove flan from oven.
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14
Let flan cool in hot-water bath 15 minutes.
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15
Remove dish from water bath and cool completely on wire rack.
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16
Cover with plastic wrap and refrigerate overnight.
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17
To serve:
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18
Run a knife around edge of baking dish.
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19
Place a serving plate slightly larger than dish on top.
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20
Invert flan onto plate. Makes 8 servings. Makes a luxurious finale to your favorite Mexican meal!
