“A flan is a very popular and traditional dish from Spain, but enjoyed everywhere now. It is traditionally flavoured with vanilla, but this one has a little twist with the cinnamon, also popular in Spain. There is quite a bit of cooling time that's not in the prep. time so please read the recipe before you prepare it. Enjoy!”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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