Categories: pudding- custard- mousse- flan
Ingredients
- 2/3 cup sugar
- 1 cup light cream
- 1 1/2 cups milk
- 1 four-inch piece stick cinnamon
- 4 eggs
- 2 tsp. vanilla
Directions
- Set oven to slow (325 degrees); place an 8×1 1/2inch cake pan or a 4 to5 cup ring mold
-
to warm. (Caramelized sugar coats a warm mold more evenly.)
- Heat 1/3 cup of the sugar in a large skillet over medium heat until sugar melts and turns golden. Remove pan or mold from oven; immediately pour caramelized sugar into pan. Hold pan with hot holder and tilt from side to side to cover bottom and sides of pan with the sugar.
- Combine cream, milk, remaining sugar and the cinnamon in a medium-size saucepan; heat just until bubbles form around edge.
- Beat eggs slightly with vanilla in medium bowl; gradually pour in hot milk mixture, stirring constantly; strain into prepared pan. Place pan in large shallow pan; place on oven shelf; pour boiling water into larger pan to depth of about 1/2 inch.
- Bake in slow oven (325 degrees) for 30 minutes, or until center is almost set. Remove from pan of water; cool, then chill several hours or overnight.
- To unmold, loosen custard around edge with small spatula. Cover pan with serving dish or plate; turn upside down, shaking gently to release custard; lift off mold. Spoon onto serving dishes with a little of the caramel syrup spooned over each serving. Garnish with whipped cream, if you wish.