To caramelize sugar, in a small, heavy skillet, heat 3/4 cup sugar over medium heat until sugar starts to melt-Do Not Stir. Cook and stir 4-5 minutes or more until sugar turns a rich brown. Remove from heat and immediately pour into a 13x9-inch dish. Quickly rotate dish so sugar coats bottom and sides. Beat eggs, gradually adding remaining 1 cup sugar. In a pan, heat milk and cinnamon over medium heat until milk bubbles. Remove cinnamon. Slowly add milk to egg mixture, stirring constantly. Add vanilla. Pour in dish. Bake in a larger pan with 1-inch of water, uncovered, at 325 degrees for 40 minutes. Cool on a rack. Cover and refrigerate. To unmold flan, loosen edges with a spatula. Slip end of spatula down sides to let air in underneath. Invert onto serving platter. Spoon caramel mixture remaining in the dish over top.

12 servings.

square dish instead of the 13x9-inch dish.

From Rachel Yancey

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm