1 cup sugar

3 cups milk

4" piece of stick cinnamon

4 eggs

¼ tsp salt

2 tsp vanilla

 

Turn oven on to 325° and set 8" round pyrex pan in it to warm so that the carmel will spread more easily. If it does not coat the bottom completely, don't worry as it will spread some during baking.

When sugar has melted, and is golden brown per above pour into heated pyrex pan, tilt the pan so that carmel covers bottom; set aside.

Heat the milk and cinnamon stick until scaled (110° - 115°), cool and remove cinnamon.

Beat eggs & sugar; gradually add the remaining ½ cup sugar and vanilla.

Stir in cooled milk - carefully pour over carmel.

Set pan in a larger baking pan and place on oven rack. Add boiling water to the outer pan to a depth of 1".

Bake 45 minutes or until knife inserted just off center comes out clean (the center will be soft).

Remove from pan of water and chill.

When ready to serve, loosen sides of flan with a knife. Invert serving plate with a rim over top of pan. Turn pan and plate over quickly and carefully. The carmel will have liquified so be careful not to spill any of it.

Serves 8.