Vanilla-Caramel Flans

1 cup sugar
1/4 cup water
2½ cups milk
2 tsp. vanilla extract
1/4 tsp. cinnamon
6 large eggs, lightly beaten
1 14oz. can sweetened condensed milk

Coat 12 6oz. custard cups with cooking spray.

Combine sugar and water in a small, heavy saucepan; cook over medium-high
heat, stirring gently as needed to dissolve sugar evenly. Continue cooking
4 minutes or until golden, stirring constantly. Immediately pour about 1 tbsp.
sugar mixture into each of 12 prepared custard cups, tipping quickly until
caramelized to coat the bottom of prepared cups.

Combine milk, vanilla, cinnamon, eggs, and condensed milk in a medium bowl,
stirring with a whisk until well blended. Pour 1/2 cup milk mixture into
each custard cup. Place cups in a jelly-roll pan; add hot water to pan to
a depth of ¼”. Bake at 350° for 35 minutes or until a knife inserted in
the center comes out clean. Remove cups from pan; cool completely on a
wire rack. Cover and chill at least 3 hours.

Loosen edges of custards with a knife or rubber spatula. Place a dessert
plate, upside down, on top of each custard cup; invert custard onto each
of 12 plates. Drizzle any remaining caramelized syrup over custards.

12 servings