Cinnamon Flan

• ½ cup sugar
• ¼ cup water
• 2 ¼ cups skim milk
• ¾ cup fat free sweetened condensed milk
• 2 cinnamon sticks or ½ tsp cinnamon
• 1 tsp vanilla extract
• 4 large eggs, lightly beaten
• 1 egg white, lightly beaten

• Preheat oven to 350° F. Place rack in middle of oven.
• Combine sugar and water in a medium 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 9-inch deep-dish glass pie plate; tilt the pan evenly to coat. Set aside to cool and harden.
• Meanwhile, combine the skim milk, condensed milk, cinnamon sticks (or cinnamon) and vanilla in a saucepan. Cook over medium heat, stirring, until almost simmering. Remove from the heat; let stand 15 minutes. Remove the cinnamon sticks, if using. Beat the eggs and egg white in a bowl; add a little of the milk mixture to the eggs slowly. Whisk in the rest of the milk mixture until well combined. Pour into the pie plate.
• Place the flan into a roasting pan and fill with enough hot water to come halfway up the sides of the pie plate. Bake until the custard is set but jiggles in the center, 50-55 minutes. Transfer to a rack; let cool 1 hour. Refrigerate the flan for at least 3 hours. 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 into wedges and serve.