• 1 1/2 cups sugar
• 6 Large Nellie’s Free Range Eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 3 tablespoons water

To make the caramel:

• In a heavy-bottomed saucepan over medium heat, cook sugar and water, stirring continually until mixture turns to liquid and is a light caramel color. This will take about 5-8 minutes.
• Pour into a 9- by 5-inch loaf pan.
• Using oven mitts, slowly turn pan to coat all the sides and bottom with the caramel. Set aside.

To make the flan:

• Preheat oven to 350F.
• In a large bowl, combine eggs, cinnamon, salt, both milks, and vanilla. Using a hand mixer on medium-high speed, beat until very well combined, about 2 minutes.
• Pour mixture into prepared pan.
• Place flan pan into a larger loaf or cake pan and add water to larger pan to create a water bath. Water should reach about halfway up flan pan.
• Place pans in oven and bake uncovered for 1 hour.
• After an hour, cover flan pan loosely with foil and bake another 30 minutes.
• Remove flan pan from larger pan and let cool before refrigerating overnight (or at least 8 hours).
• Carefully flip flan onto a large plate or platter, slice, and serve.

Note:

To make individual mini flans instead of one big one, use a cupcake pan.