Cinnamon Flan

Name: Cinnamon Flan
Ingredients: 1 cup sugar; 1/2 cup water; 2 1/4 cups low-fat milk; 3/4 cup fat-free sweetened condensed milk; 2 cinnamon sticks (3-inch pieces); 1 teaspoon vanilla extract; orange peel, 1 1-inch wide strip; 4 large eggs, lightly beaten; 1 egg white, lightly beaten

9 ingredients

5 steps

Ingredients

1 cup sugar
1/2 cup water
2 1/4 cups low-fat milk
3/4 cup fat-free sweetened condensed milk
2 cinnamon sticks (3-inch pieces)
1 teaspoon vanilla extract
orange peel, 1 1-inch wide strip
4 large eggs, lightly beaten
1 egg white, lightly beaten

Directions

1

Arrange rack in the middle of the oven. Preheat oven to 350°F.
2

Combine sugar and water in a medium heavy-bottom saucepan.Bring to a boil over medium-high heat; cook, shaking the pan occasionally, until golden, 12-15 minutes. Immediately pour the caramel into a deep dish pie glass plate; tilt the pan to evenly coat. Set aside until cool and hard, 8-10 minutes.
3

Meanwhile, combine the low fat milk, condensed milk, cinnamon sticks and orange peel in a saucepan. Cook over medium heat, stirring until almost simmering. Remove from heat; let stand 15 minutes. Remove the cinnamon sticks and peel. Beat the eggs and egg whites in a bowl. Whisk in the milk mixture until combined. Pour into the pie plate.
4

Set the flan in a roasting pan and fill with enough water to come halfway up the side of the pie plate. Bake until the custard is set but jiggle in the centre, 30-35 minutes. Transfer to a rack; let cool 1 hour. Refrigerate the flan for at least 3 hours.
5

To unmold, run the tip of a knife around the edge of the flan. Invert a large, flat plate on top of the flan and flip it over. Lift off the pie plate. Cut the flan into wedges and serve.