Cinnamon Flan

Preheat the oven to 350 degrees F (180 degrees C).

Heat the Granulated Sugar (150 g) in a small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto the bottom of a 9-inch-round cake pan; quickly swirl around the bottom to coat.

Place the Evaporated Milk (1 can), Sweetened Condensed Milk (1 can), Large Eggs (6), and Ground Cinnamon (2 tsp) in a blender; cover. Blend for 5 seconds. Pour into prepared pana dn cover lightly with foil. Place pan in large roasting pan; fill roasting pan with warm water to about 1-inch depth.

Bake for 50 minutes or until a knife inserted near the center comes out clean. Remove the flan from the water. Cool on a wire rack. Refrigerate for 4 hours or overnight.

To serve, run a small spatula around the edge of the pan. Invert a serving plate over the pan. Turn over and shake gently to release.