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1
Heat oven to 325F.
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2
Place 1/3 cup sugar in 8-inch heavy skillet.
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3
Cook over medium heat, shaking skillet occasionally (do not stir), 2-3 minutes or until sugar begins to melt.
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4
Continue cooking over medium heat 1-2 minutes or until sugar is slightly amber and dissolved, shaking skillet frequently.
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5
Pour into 4 (10-ounce) custard cups, tilting cups to spread over bottom.
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6
Set aside.
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7
Combine half & half and cinnamon in 2-quart saucepan.
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8
Cook over medium heat 4-5 minutes or until mixture begins to bubble.
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9
Remove from heat.
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10
Cover; let stand 10 minutes.
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11
Combine 1/3 cup sugar, eggs, vanilla and salt in bowl.
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12
Pour half & half mixture through strainer into egg mixture.
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13
Discard cinnamon stick.
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14
Whisk egg mixture until just combined, but not frothy.
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15
Evenly pour over melted sugar in prepared custard cups.
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16
Place cups into 13x9-inch baking pan.
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17
Pour boiling water into baking pan around custard cups to depth of 1 1/2-inches.
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18
Bake 45-50 minutes or until knife inserted in center comes out clean.
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19
(Center will still be slightly soft.)
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20
Remove from oven.
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21
Remove custard cups from hot water.
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22
Place onto cooling rack; let stand 1 hour.
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23
Cover; refrigerate 4 hours or overnight.
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24
Combine chocolate and shortening in bowl.
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25
Microwave 30-60 seconds or until melted, stirring once or twice.
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26
Cool slightly.
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27
Line baking sheet with waxed paper.
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28
Spoon chocolate into small plastic food bag; cut off 1/8-inch from corner.
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29
Squeeze chocolate into star shapes on waxed paper.
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30
Refrigerate until firm.
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31
Loosen edges of flans from sides of custard cups using narrow spatula; invert onto individual serving plates.
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32
Beat whipping cream and 1 tablespoon sugar at high speed in bowl until stiff peaks form.
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33
Dollop flans with whipped cream.
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34
Garnish each with chocolate star.
