Flan with caramel (Crème caramel)

In a deep bowl, combine 0.5 sugar and 0.5 tbsp. of cinnamon. Pour the ingredients with milk. Mix the mixture and heat it in the microwave. The milk should be hot, but it should not be brought to a boil. Make sure that the sugar is completely dissolved in the milk.

Pour water into a pot and bring it to a boil. While the water is heating, prepare the caramel. In a frying pan, pour in the remaining sugar and cinnamon. Mix the ingredients, then add 1 tbsp. of water and mix the contents of the frying pan again.

Place the frying pan with the sugar mixture over the lowest heat and melt the sugar. The mixture needs to be stirred constantly to prevent it from burning. While the sugar is caramelizing, prepare the molds. For this dessert, you will need 1 large mold and 6 small ones, preferably disposable. Pour the prepared boiling water into the large mold, and then place the small molds in it.

In the meantime, an aromatic caramel should form in your frying pan. Remove the frying pan from the heat and pour 2 tbsp. of caramel into each mold. Because the molds are in boiling water, the caramel will not harden.

Crack the chicken eggs into a clean bowl and whisk thoroughly, using either a whisk or a blender.

Gradually add the eggs to the milk-sugar mixture in a thin stream. Carefully mix the components with a whisk.

Pour the resulting mixture into the molds over the caramel. The molds should be filled two-thirds full, as the flan will rise a bit in the oven.

The Spanish dessert is baked at 150 degrees for half an hour. As a result, a thin crust should form on top, but the dessert will be very tender in the middle.

Flan is served to guests both warm and cold. If the dessert is reheated before serving, the caramel will melt and drip from the base. If you serve the dessert cold, it will have a crispy caramel crust on top. In any case, the flan should be placed on a separate plate and decorated with candied fruits before serving. To ensure it comes out of the mold easily, carefully run a sharp knife around the perimeter of the mold.

Flan with caramel (Crème caramel) turns out tender, aromatic, and the caramel gives it a special flavor. By the way, this Spanish dessert is best served at the table after a day. In this case, its taste will be more intense. Enjoy your meal!