Flan Mexicano

Step 1

Preheat oven to 350°F (175°C).

Step 2

Blend condensed milk, evaporated milk, eggs, vanilla, cinnamon, and salt in a blender until smooth, about 1 minute.

Step 3

Pour 1 cup sugar into a 9-inch round baking dish. Heat over medium heat (on stovetop) for 5-7 minutes, stirring occasionally, until melted and golden amber.

Step 4

Quickly tilt and rotate the dish to coat the bottom and sides evenly with caramel. Set aside to cool for 2 minutes.

Step 5

Pour the blended custard mixture over the caramel in the baking dish.

Step 6

Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish (water bath).

Step 7

Bake for 50-60 minutes until the custard is set but slightly jiggly in the center when gently shaken.

Step 8

Remove from the water bath and cool completely on a wire rack, about 1 hour.

Step 9

Refrigerate for at least 4 hours or overnight.

Step 10

Run a thin knife around the edges of the flan. Place a serving plate on top and invert, allowing the caramel to drape over the custard.