Cinnamon Flan

8 Servings
Dessert Spanish
Desserts Advance Bake Low Fat Vegetarian Spanish

1/3 cup wn sugar packed
1 quart 1% k
1/4 cup wn sugar packed
1/2 teaspoon namon
1 illa bean split lengthwise, or 2 tsp vanilla
8 large whites
1 large yolk
8 sticks namon
8 sprigs Fresh t

If making the topping, heat the brown sugar in a saute pan set over low heat for 2 to 3 minutes, until the sugar melts. Raise the heat and using a dry wooden spoon, stir until the sugar is very hot and looks medium brown in color (taking care to make sure it doesn't burn). Spoon equal amounts of melted sugar into eight 4-ounce ramekins or custard cups and set aside to cool completely. In a saucepan or the top of a double boiler set over simmering water, combine the milk, brown sugar, cinnamon, and vanilla bean and cook over medium heat for about 15 minutes, stirring constantly, until smooth. Set aside to cool. Remove and discard teh vanilla bean or save for other use. Preheat the oven to 350. In a bowl, whisk the egg whites and yolk until frothy. Stir into the cooled milk mixture. Pour into ramekins, filling each about 3/4 full and set the ramekins in a roasting pan. Pour hot water into the pan. Cover the pan with aluminum foil (this will prevent skin forming on the custard) and bake on the lowest rack of the oven for about 1 hour, or until set and a toothpick or sharp knife inserted in the center of a custard comes out clean. Let the custards cool in the water bath and then refrigerate for at least 2 hours. Unmold each flan by lightly pressing around the edge of each flan to break the seal. Invert onto a dessert plate and garnish with cinnamon sticks and mint sprigs.


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The Perfect Flan

6 Servings
Eggs Spanish
Bake Dinner Party Desserts Eggs Spanish

1 3/4 cups whipping am
1 cup k (do not use low-fat or nonfat)
Pinch of t
1/2 illa bean split lengthwise
1 cup ar
1/3 cup water
3 large s
2 large yolks
7 tablespoons ar

Position rack in center of oven and preheat to 350?F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes. Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan. Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.) To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.


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