Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Sugar
2 c Milk
pn Of salt
1 ea Cinnamon stick
1 lg Egg
6 lg Egg yolks
1 ts Vanilla extract
1 ea In a small, heavy saucepan
-over medium heat, cook 1/2
-cup of the

sugar, stirring after it starts to bubble, until it caramelizes, 6 to
8 minutes. Pour it into a 2-quart ovenproof mold, swirl to coat the
bottom, and set aside. Preheat the oven to 350 degrees. 2. In a heavy
saucepan over low heat, simmer the milk, salt, the remaining sugar,
and the cinnamon until the sugar dissolves. Remove from heat and let
cool to room temperature. 3. In a bowl, mix the whole egg and egg
yolks until lemon-colored. Slowly pour the egg mixture into the
cooled milk, stir, add the vanilla, and mix well. 4. Pour the mixture
into the caramelized pan, set it into a larger pan on the middle oven
rack, and pour lukewarm water into the outer pan, reaching two thirds
of the way up the side of the custard. 5. Bake 1 hour, uncover, and
insert a cake tester in the center to see if it is set. (Or use Mama
Nena's method: shake the pan, and if the custard is wobbly, it is not
done. ) If not set, cook the custard, uncovered, another 15 minutes.
Remove from the oven and the water bath, let cool to room
temperature, cover, and refrigerate 2 to 3 hours. 6. To serve, run a
knife around the inside edges of the pan, invert the custard onto a
serving plate, and spoon the caramel over it. Makes 6 to 8 servings
FLAN DE MAMA NENA Traditional Flan

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