Title: Flan Napolitano De Veracruz
Categories: Mexican Dessert Cheese
Yield: 8 Servings

3/4	c	Sugar
14	oz	Sweetened condensed milk
1	c	Whipping cream
1/2	c	Milk
4		Eggs
1		Cinnamon stick

Outstanding for its creamy smooth texture, and very rich.

Heat sugar in a 7-inch skillet over medium-high heat. When sugar begins to melt, reduce heat to medium. Continue to cook sugar, stirring occasionally. When sugar is melted and browned, immediately spoon over bottom and sides of a shallow 1-1/2-quart baking dish. Set aside for caramel to cool.

Preheat oven to 325F (165C). Combine condensed milk, cream, milk and eggs in blender. Process until thoroughly mixed. Pour into baking dish lined with the caramelized sugar. Drop cinnamon stick into middle of mixture. Place baking dish in a baking pan. Pour hot water into pan halfway up sides of baking dish. Bake about 1 hour 50 minutes or until a knife inserted off-center comes out clean. Cover flan loosely with foil if necessary to prevent excessive browning.

Remove baking dish from pan of hot water. Cool, then refrigerate at least 3 hours.

To serve, run a knife around top edge and invert flan onto a serving plate.

From: =Mexican Cookery= by Barbara Hansen, 1980, H.P. Books ISBN 0-89586-038-4

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