*For the Cinnamon Caramel Sauce, combine 1 cup of the sugar and 1/3 cup of the water in a medium saucepan set on medium-high heat. Bring to a boil, swirling the pan over the heat to dissolve the sugar - don't stir the mixture. Cover the pan tightly and boil for 4-5 minutes, until the bubbles are thick and large. Uncover and continue boiling, swirling the pan constantly in a circular motion. Once the color begins to darken, continue to cook for approximately 1 minute longer, until light brown in color. Remove from the heat and keep swirling the pan, as the caramel will continue to darken from the heat in the pan. Add the cinnamon and swirl to mix it into the caramel. Pour the caramel into a 2-quart (2-1) round glass baking dish that is approximately 8-9 inches (20-23 cm) wide at the top, turning to coat the bottom and halfway up the sides with whe caramel. Set aside.
*For the Apple Flan, preheat the oven to 350F (180 °C). Bring the 5 cups of water to a boil and keep at a simmer until needed. In a medium bowl, whisk together the egg yolks, eggs and the sugar. Stir in the half-and-half milk, applesauce and vanilla. Pour into the caramel-coated bowl and set the bowl of custard into a 9x13-inch (23x33-cm) baking dish. Place the custard in the oven and pour the boiling water into the larger baking dish. Sake for 90 mins, until the edges are just set and the center is still slightly liquid. Remove from the oven and cool for 15 minutes. Cover and refrigerate for at least 2 hours or overnight.
To unmold, place the baking dish in a pan of hot water for 1 minute to soften the caramel. Place a serving plate over the custard and invert the 2 dishes. Cut into wedges and drizzle with some of doe sauce before serving.
Ref: Nick Stellino's Mediterranean Flavors (Pbs Companion Book for Cucina Amore, a cooking show) Isbn 0399142665
McRecipe - PatHanneman - 30 Sep 97.