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

1. Set oven to slow (325 degrees); place an 8×1 1/2inch cake pan or a 4 to5 cup ring mold

2. to warm. (Caramelized sugar coats a warm mold more evenly.)

3. 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.
4. Combine cream, milk, remaining sugar and the cinnamon in a medium-size saucepan; heat just until bubbles form around edge.
5. 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.
6. 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.
7. 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.

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