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Cinnamon Caramel Custard

Mexican.Chef's picture
  Whole cloves 4
  Whole allspice 2 , crushed
  Cardamom pods 2 , crushed
  Cinnamon stick 1 , broken into half
  Milk 2 Cup (32 tbs)
  Vanilla 1 Teaspoon
  Cold water 1 Tablespoon
  Sugar 2⁄3
  Eggs 6

In a cheesecloth bag or tea ball, combine cloves, allspice, cardamom, and cinnamon.
Place in a 2-quart pan with milk and vanilla; set aside.
In a small, heavy pan, mix water and 1/3 cup of the sugar.
Stir gently until sugar dissolves.
Place pan over high heat and cook syrup, swirling pan occasionally, until clear and medium-amber in color.
Immediately pour caramel into a 1 1/2 souffle dish or 9-inch pie pan; tilt and swirl dish to evenly coat bottom and halfway up sides.
Set on a wire rack to cool (caramel will harden quickly).
Heat milk and spices over medium heat until steaming hot; remove from heat and let cool slightly.
Discard spices.
In a large bowl, beat eggs with remaining 1/3cup sugar; gradually add milk, blending quickly with a wire whisk or fork.
Pour egg mixture into prepared dish.
Place dish in a larger baking pan at least 2 inches deep.
Place on middle rack of a 350° oven and add enough boiling water to larger pan to come halfway up sides of flan dish.
Bake, uncovered, until a very shallow crevice forms when center of custard is pushed with back of a spoon (about 25 minutes; about 15 minutes if using pie pan).
Remove dish from hot water.
Cover and refrigerate for at least 6 hours or until next day.
To unmold, loosen edge of flan with a knife; then cover dish with a rimmed plate.
Invert quickly.

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Cinnamon Caramel Custard Recipe