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Cinnamon Vanilla Flan

Source of Recipe


Southern Lady magazine (September / October 2008)



List of Ingredients



• 1 cup sugar, divided
  
• 2 Tbsp water
  
• 1 cup heavy whipping cream
  
• 1 cup milk
  
• 1 vanilla bean, split and scraped
  
• ¼ tsp ground cinnamon
  
• 1/8 tsp salt
  
• 1 cinnamon stick
  
• 4 egg yolks
  
• 1 large egg
  






Instructions



1. Preheat oven to 325° F.
   In a small saucepan, combine ½ cup sugar and water over medium heat. Bring to a boil, stirring until sugar dissolves. Cook, without stirring, until syrup turns deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, 10 to 12 minutes. Working quickly, pour hot syrup into 6 (6-ounce) custard cups, swirling to coat the bottom of each cup; set aside.
   
   
2. In a medium saucepan, combine cream, milk, remaining ½ cup sugar, vanilla bean seeds, ground cinnamon, salt and cinnamon stick over medium heat. Bring mixture to a simmer, stirring occasionally. Remove from heat; cover, and let stand for 15 minutes. Remove and discard cinnamon stick.
   
   
3. In a medium bowl, combine egg yolks and egg, whisking until well blended. Whisking constantly, gradually add cream mixture to egg mixture, until just combined. Pour into prepared custard cups.
   
   
4. Place cups in a 13- x 9-inch baking pan. Pour enough boiling water into baking pan to reach halfway up sides of custard cups. Bake for 40 to 45 minutes, or until a knife inserted in center comes out clean. Carefully remove custard cups from hot water. Cool on wire rack for 1 hour. Cover, and refrigerate for 4 hours or overnight.
   
   
5. To serve, carefully loosen edges of flan from sides of cup with a small knife. Invert onto serving plate. Shake gently to release flan. Carefully lift off custard cup, allowing caramel syrup to run over flan.
   
   Makes 6 servings.