|Sugar||1 1⁄2 Cup (24 tbs)|
|Milk||4 Cup (64 tbs)|
Carmelize 1/2 cup sugar in a skillet by heating the sugar, stirring with a wood spoon, until it turns a deep brown.
Pour into a 1 -1/2 qt. souffle dish or flan mold, tilt the mold to coat the entire bottom and put a little up the sides of the mold.
In a large saucepan heat the milk.
1 cup sugar, cinnamon stick and salt.
Let simmer 15 minutes.
Place eggs in a bowl and beat until foamy.
Add to the cooled milk along with vanilla.
Remove cinnamon stick, strain, and pour into coated mold.
Set mold in a pan of hot water on lowest shelf of oven.
Bake at 350° for 1-1/4 hours or until knife inserted in flan comes out clean.
Unmold on platter with some depth to hold caramel.
Serve at room temperature.