Cafe Con Leche Flan

• 3/4 cup sugar
• 1/4 cup water
• 1 tablespoon corn syrup, light
• 4 eggs
• 4 egg yolks
• 1 3/4 cups milk, whole
• 14 ounces milk, sweetened condensed
• 1 tablespoon espresso, instant powder
• 1/4 teaspoon cinnamon

1. Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
2. Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color.
3. Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
4. place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
5. Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
6. Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
7. Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
8. Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance).
9. To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.

sugar, water, corn syrup, eggs, egg yolks, milk, milk, espresso, cinnamon

Taken from www.food.com/recipe/cafe-con-leche-flan-470786 (may not work)