Cinnamon Flan

• 1 cup sugar
• 1/2 cup water
• 2 1/4 cups low-fat milk
• 3/4 cup fat-free sweetened condensed milk
• 2 cinnamon sticks (3-inch pieces)
• 1 teaspoon vanilla extract
• orange peel, 1 1-inch wide strip
• 4 large eggs, lightly beaten
• 1 egg white, lightly beaten

1. Arrange rack in the middle of the oven. Preheat oven to 350u0b0F.
2. Combine sugar and water in a medium heavy-bottom saucepan.Bring to a boil over medium-high heat; cook, shaking the pan occasionally, until golden, 12-15 minutes. Immediately pour the caramel into a deep dish pie glass plate; tilt the pan to evenly coat. Set aside until cool and hard, 8-10 minutes.
3. Meanwhile, combine the low fat milk, condensed milk, cinnamon sticks and orange peel in a saucepan. Cook over medium heat, stirring until almost simmering. Remove from heat; let stand 15 minutes. Remove the cinnamon sticks and peel. Beat the eggs and egg whites in a bowl. Whisk in the milk mixture until combined. Pour into the pie plate.
4. Set the flan in a roasting pan and fill with enough water to come halfway up the side of the pie plate. Bake until the custard is set but jiggle in the centre, 30-35 minutes. Transfer to a rack; let cool 1 hour. Refrigerate the flan for at least 3 hours.
5. To unmold, run the tip of a knife around the edge of the flan. Invert a large, flat plate on top of the flan and flip it over. Lift off the pie plate. Cut the flan into wedges and serve.

sugar, water, lowfat milk, fatfree sweetened condensed milk, cinnamon, vanilla, orange peel, eggs, egg

Taken from www.food.com/recipe/cinnamon-flan-371235 (may not work)