You will need to soak the cinnamon stick with the evaporated milk at least 24 hours prior to making this recipe.
Place the cinnamon stick in the evaporated milk 24 hours before baking. Store in the refrigerator.
Preheat oven to 350 degrees (F).
Pour the sugar into a small, clean, dry pot and heat over medium temperature. Stir with a wooden spoon, making sure it doesn't burn. The sugar will liquify and turn a golden brown. Immediately pour into your flan mold.
Discard the cinnamon stick from the evaporated milk and combine the remaining ingredients in a blender for 30 seconds.
Place the mold in a deep pan, then pour the milk-and-egg mixture into the mold. Secure the mold lid.
Place the pan in the oven, and pour hot water into the pan until it comes to the middle of the mold's sides.
Bake 50 minutes. Raise temperature to 365 degrees (F) and bake an additional 20 minutes.
Refrigerate for at least two hours (or more), before releasing from mold.
Slice and serve with a dollop of whipped cream.
If you don't have a flan pan, you can substitute an 8-inch or 9-inch round cake pan. Cover the flan mixture with aluminum foil before baking. I've also seen other recipes that call for individual ramekins, but I'm unsure how to adjust the baking time for the smaller portions. You'll know the flan is done baking when there is only a slight jiggle in the center. You don't want to overbake the flan, so check frequently if you attempt to use individual ramekins.
Before releasing from the pan, run a knife around the edges. If the caramel feels hardened and won't release, dip the bottom of the pan in hot water for a minute, to soften.
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