Traditional Caramel Custard - Flan a La Antigua

Directions

1. 1

   Jim Vorheis 3/4 c Sugar The custard: 1 qt Milk 1 pn Of sea salt 1/2 c Sugar 2 Inch cinnamon stick or -vanilla bean Small piece of orange or

2. 2

   Shake the pan slightly (do not stir) until all the sugar has melted

3. 3

   Increase the flame and let the sugar bubble and color

4. 4

   Pour the caramel into the mold and quickly turn it around in all directions, tipping it up in a circular motion until the surface - bottom a

5. 5

   If the caramel thickens and becomes sluggish, gently heat the mold in a pan of hot water or over low heat, depending on the material, and co

6. 6

   Set aside to cool

7. 7

   Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring slowly to a boil, stirring until the sugar has dissolved

8. 8

   Continue boiling slowly, taking care that it does not boil over, until the milk has reduced by about 2/3 cup