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Heat sugar in a small skillet over medium-high heat. When sugar begins to melt, reduce heat to medium. Continue to cook sugar, stirring occasionally. When sugar is melted, immediately pour into a 2-quart baking dish, tilting to coat bottom atfd sides completely.
Combine condensed milk, evaporated milk, cream and eggs m blender. Process until thoroughJv mixed. Pour into baking dish linell with caramelized sugar. Drop cinnamon stick into middle of mixture. *
Place flan in a larger baking pafl. Pour hot water into pan halfway kq> sides of baking dish. Bake about l¥2 hours or until a knife inserted neicenter comes out clean. Cover flail loosely with foil if necessary to prevent excessive burning. Remote baking dish from hot water and pla£j on a rack to cool.
Refrigerate several hours. T<i serve, run a knife around top edg§ Place a serving plate with rim ovejflan and invert. Scrape all of th£ sauce from dish and spoon over flam 8 servings. ^
Mexican Hot Chocolate •>
Heat 1 cup milk; add 2 ounce* broken up sweet cooking chocolate* i Heat, stirring, over low heat unb9 chocolate is melted. Add 1 cup milfc and 2 small cinnamon sticks. Brin£ to boiling. Remove from heat. R|£ move cinnamon. Beat mixture witttji rotary beater or wire whip until smooth. Gradually add 2 stifffe beaten egg whites. Continue to be;S| mixture until frothy. Serve in choceS late cups. Makes 3 servings.
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