Custard with Caramel Topping
1 cup sugar
2 cups sugar
7 cups milk
2 cinnamon sticks
2 teaspoons vanilla extract
In a large skillet carmelize 1 cup of sugar over medium heat, stirring constantly until the sugar is melted and browned. Pour immediately into the bottoms of 12 buttered custard cups. Beat the eggs until foamy; gradually add the remaining sugar, beating well after each addition. Heat the milk with the cinnamon sticks over medium high heat to just below boiling. Add the milk to the egg mixture, stirring until the sugar is dissolved.
Strain the egg mixture; add the vanilla. Pour into the caramel-lined cups. Set the cups in a pan of hot water. Bake in a 350 degree F. oven for 1 hour and 10 minutes or until a knife inserted comes out clean. Serve warm. Butterscotch or caramel topping can be substituted.
Grandson pronounced the flan VERY GOOD!