INGREDIENTS

INSTRUCTIONS

To caramelize sugar, in a small, heavy skillet, heat 3/4 cup sugar over
medium heat until sugar starts to melt--DO NOT STIR. Cook and stir 4-5
minutes or more until sugar turns a rich brown. Remove from heat and
immediately pour into a 13x9-inch dish. Quickly rotate dish so sugar coats
bottom and sides. Beat eggs, gradually adding remaining 1 cup sugar. In a
pan, heat milk and cinnamon over medium heat until milk bubbles. Remove
cinnamon. Slowly add milk to egg mixture, stirring constantly. Add vanilla.
Pour in dish. Bake in a larger pan with 1-inch of water, uncovered, at 325
degrees for 40 minutes. Cool on a rack. Cover and refrigerate. To unmold
flan, loosen edges with a spatula. Slip end of spatula down sides to let
air in underneath. Invert onto serving platter. Spoon caramel mixture
remaining in the dish over top.
12    servings.
NOTE: To prepare for 6 servings, halve quantities, and use an 8-inch
square dish instead of the 13x9-inch dish.
FROM RACHEL YANCEY
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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