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Flan De Mama Nena (Traditional Flan)

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      Title: FLAN DE MAMA NENA (TRADITIONAL FLAN)
 Categories: Desserts, Cuba, Update
      Yield: 6 Servings
 
      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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