This is a very easy Flan to make, the tricky part is making the caramel. To make a richer Flan you can use 2 cups heavy cream instead of the evaporated milk. My Mother- in -law was Spanish she hailed from New York City but her parents were from Puerto Rico and South America, this is one of my favorite recipes she shared with me. Our YaYa is gone from this world now but she lives in our hearts and we remember her with the wonderful food she always prepared with LOVE for us.
Notes from the Test Kitchen:
Perfectly firm custard and decadently gooey caramel! We love that this recipe calls for a good bit of cinnamon, but you could easily cut back on the amount if you'd perfer a subtler flavor.
1grease a medium baking dish or 6 small individual ramekins or custard cups preheat oven to 350' in a hot heavy saucepan or iron skillet add 3/4 cup of the sugar sprinkle evenly turn stove down to medium heat, let sugar melt and brown to make caramel for flan, remove from heat add caramel to the bottom of baking dish or ramekins divide evenly between them, spread caramel over bottoms.
2in a large bowl add 3/4 cup of the sugar, salt, and eggs, beat well, add can milk, mix well, add cinnamon and vanillia mix well
3pour into baking dish or divide equally into ramekins or custard cups place into large deep baking pan add hot water to pan about half way up dishes cover with tin foil make steam holes in top and place in oven bake for 35 to 40 minutes ( ovens vary) or until knife inserted in middle comes out clean.
4remove from water bath carefully
5cool about 3o minutes then cover and place in fridge for several hours to chill. To serve take a knife and go around the outer edge , then invert onto a desert plate, the caramel on the bottom will run down the sides but thats ok, serve with whipped cream or just as is, Enjoy!