A luscious and creamy caramel flan that's perfect for any occasion.
Prepare the caramel by heating the sugar in a saucepan over medium heat until it melts and turns golden brown.
Swirl the pan gently to ensure even melting, but avoid stirring to prevent crystallization.
Pour the caramel into the tube pan, tilting to coat the bottom evenly. Let it cool and harden.
Work quickly as the caramel hardens fast once removed from heat.
In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until smooth.
Ensure the sugar is fully dissolved for a smooth custard texture.
Pour the custard mixture into the prepared tube pan over the hardened caramel.
Pour slowly to avoid disturbing the caramel layer.
Place the tube pan in a larger baking dish and fill the dish with hot water halfway up the sides of the tube pan.
This water bath ensures even cooking and prevents the custard from cracking.
Bake in a preheated oven at 350°F for about 1 hour or until the custard is set.
Check for doneness by inserting a knife into the center; it should come out clean.
Remove the flan from the oven and let it cool to room temperature, then refrigerate for at least 2 hours.
Chilling allows the flavors to meld and makes unmolding easier.
Run a knife around the edges of the flan to loosen it, then invert onto a serving plate.
Tap the pan gently to help release the flan if it sticks.
Serve chilled, garnished with fresh berries or a sprinkle of cinnamon if desired.
For an elegant touch, add a dollop of whipped cream on top.
