INGREDIENTS

INSTRUCTIONS

For the Cinnamon Caramel Sauce, combine 1 cup of the sugar and 1/3  cup
of the water in a medium saucepan set on medium-high heat. Bring  to a
boil, swirling the pan over the heat to dissolve the sugar -  don't
stir the mixture. Cover the pan tightly and boil for 4-5  minutes,
until the bubbles are thick and large. Uncover and continue  boiling,
swirling the pan constantly in a circular motion. Once the  color
begins to darken, continue to cook for approximately 1 minute  longer,
until light brown in color. Remove from the heat and keep  swirling the
pan, as the caramel will continue to darken from the  heat in the pan.
Add the cinnamon and swirl to mix it into the  caramel. Pour the
caramel into a 2-quart (2-1) round glass baking  dish that is
approximately 8-9 inches (20-23 cm) wide at the top,  turning to coat
the bottom and halfway up the sides with whe caramel.  Set aside.  *For
the Apple Flan, preheat the oven to 350F (180C). Bring the 5  cups of
water to a boil and keep at a simmer until needed. In a  medium bowl,
whisk together the egg yolks, eggs and the sugar. Stir  in the
half-and-half milk, applesauce and vanilla. Pour into the
caramel-coated bowl and set the bowl of custard into a 9x13-inch
(23x33-cm) baking dish. Place the custard in the oven and pour the
boiling water into the larger baking dish. sake for 90 mins, until  the
edges are just set and the center is still slightly liquid.  Remove
from the oven and cool for 15 minutes. Cover and refrigerate  for at
least 2 hours or overnight.  To unmold, place the baking dish in a pan
of hot water for 1 minute to  soften the caramel. Place a serving plate
over the custard and invert  the 2 dishes. Cut into wedges and drizzle
with some of doe sauce  before serving.  REF: Nick Stellino's
Mediterranean Flavors (PBS Companion Book for  Cucina Amore, a cooking
show) ISBN 0399142665  McRecipe - PatHanneman - 30 Sep 97.  Recipe by:
Nick Stellino's Mediterranean Flavors  Posted to MC-Recipe Digest V1
#821 by KitPATh  <phannema@wizard.ucr.edu> on Sep 30, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 230
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 141mg
Sodium: 56.9mg
Potassium: 123.1mg
Carbohydrates: 43.7g
Fiber: <1g
Sugar: 42.8g
Protein: 4.9g