Cinnamon flan

Similar to creme caramel, cinnamon flan has the same delicate custard base topped with a burnt sugar caramel, but with added spice.
Cinnamon flan
1H 30M




1.Preheat oven to 160°C. To make caramel, combine sugar and water in a small heavy-based pan. Stir over heat, without boiling, until the sugar is dissolved. Boil, uncovered, without stirring, until golden.
2.Pour the caramel over base of a deep 20cm-round cake pan.
3.For the custard, combine milk, cream and spices in a medium pan. Bring to the boil; remove from heat and stand, covered, for 15 minutes. Discard spices. Combine the eggs, yolks, sugar and essence in a bowl. Add milk mixture and whisk until just combined.
4.Strain custard through a fine sieve into the pan. Place pan in a baking dish with enough boiling water to come halfway up the pan. Bake for about 50 minutes or until custard is just set.
5.Remove pan from water, cool. Cover flan, refrigerate overnight.

This recipe must be made a day ahead to allow the toffee to dissolve into a sauce.


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