Cafe Con Leche Flan

Directions

1. 1
   Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
2. 2
   Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color.
3. 3
   Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
4. 4
   place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
5. 5
   Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
6. 6
   Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
7. 7
   Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
8. 8
   Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance).
9. 9
   To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.