Flan Mexicano

Step 1

Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pour 0.75 cup sugar into a small saucepan with no liquid. Place it over medium-high heat and do not stir; instead, tilt and swirl the pan every 20 seconds so the sugar melts evenly.

Step 3

Watch the melting sugar carefully. Stop tilting once the sugar turns the color of dark honey (about 5 minutes), then immediately pour the hot caramel into a flan dish or round baking dish, tilting to coat the bottom and sides. Set aside to cool.

Step 4

Pour the milk and heavy cream into a small saucepan and heat over medium-low heat, stirring occasionally, until tiny bubbles form around the edge, about 5 minutes. Do not boil.

Step 5

Crack the 5 eggs into a blender and add the remaining 0.75 cup sugar, vanilla extract, and cinnamon.

Step 6

Blend on low speed for 10 seconds until the mixture is light and uniform, with no visible egg white streaks.

Step 7

Turn off the blender. Slowly pour the warm milk and cream into the blender while it runs on low speed, stopping to scrape down the sides with a spatula once halfway through, until fully combined.

Step 8

Pour the flan custard through a fine-mesh strainer into the caramel-lined baking dish, pressing gently with the back of a spoon to catch any cooked egg bits.

Step 9

Place the flan dish inside a larger roasting pan. Pour hot tap water into the roasting pan until it reaches halfway up the sides of the flan dish, creating a water bath that keeps the custard creamy.

Step 10

Carefully slide the roasting pan into the 325°F oven and bake for 35 to 40 minutes. The flan is done when the edges are set but the center still jiggles slightly when you gently shake the dish.

Step 11

Remove the roasting pan from the oven using both hands. Carefully lift the flan dish out of the hot water bath and set it on a wire cooling rack.

Step 12

Let the flan cool to room temperature on the rack, about 30 minutes, then cover it loosely with plastic wrap and refrigerate for at least 4 hours or overnight so the caramel sauce settles to the bottom.

Step 13

To serve, run a thin knife around the inside edge of the dish to loosen the flan, then invert it onto a shallow serving plate so the caramel drips down the sides.