To caramelize sugar, in a small, heavy skillet, heat 3/4 cup sugar over medium heat until sugar starts to melt--DO NOT STIR. Cook and stir 4-5 minutes or more until sugar turns a rich brown. Remove from heat and immediately pour into a 13x9-inch dish. Quickly rotate dish so sugar coats bottom and sides. Beat eggs, gradually adding remaining 1 cup sugar. In a pan, heat milk and cinnamon over medium heat until milk bubbles. Remove cinnamon. Slowly add milk to egg mixture, stirring constantly. Add vanilla. Pour in dish. Bake in a larger pan with 1-inch of water, uncovered, at 325 degrees for 40 minutes. Cool on a rack. Cover and refrigerate. To unmold flan, loosen edges with a spatula. Slip end of spatula down sides to let air in underneath. Invert onto serving platter. Spoon caramel mixture remaining in the dish over top. 12 servings. NOTE: To prepare for 6 servings, halve quantities, and use an 8-inch square dish instead of the 13x9-inch dish. FROM RACHEL YANCEY From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 153 (26%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 706.6mg||217 %|
|Sodium 241.7mg||8 %|
|Potassium 256.4mg||7 %|
|Total Carbohydrate 89.8g||26 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 89.8g|
|Protein 21.6g||31 %|
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Calories per serving: 589
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