Recipe - Flan De Mama Nena (Traditional Flan)

1 cup Sugar
2 cup Milk
pn Of salt
1 Cinnamon stick
1 lg Egg
6 lg Egg yolks
1 teaspoon Vanilla extract
1 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 2quart 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
lemoncolored. 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip