Pour about 1/4 inch of caramel sauce in each of 12 custard cups and set aside.
Preheat oven to 350° F.
Gently heat milk and cinnamon in a saucepan for 3 to 4 minutes while stirring. Transfer to a mixing bowl. Stir in the beaten eggs, egg yolks, sugar and vanilla extract. Strain the mixture to remove the cinnamon and any undesirable bits of egg.
Pour the mixture into the caramel-lined cups and place the cups in a baking pan. Pour boiling water into the baking pan halfway up the cups and bake for 30 to 35 minutes, or until the custard is set in the center.
Allow the flan to cool for at least 2 hours, then invert each cup onto an individual serving plate. The caramel in the bottom of the cup forms a silky sauce over the custard.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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