1 3/4 c. sugar, divided
8 eggs
4 c. milk
3" cinnamon stick
1 1/2 tsp. vanilla extract
Optional: Fresh fruit for garnish (strawberry or limes slices or orange sections)

Caramelize sugar. Heat 3/4 cup sugar in small heavy skillet over medium heat until it begins to melt. Do not stir. Then cook and stir, approximately 4-5 minutes until sugar turns rich brown color. Immediately remove skillet from heat and pour caramelized sugar into an oval 3 quart shallow casserole dish (approximately 9 x 13 inches). Holding dish with pot holders, quickly rotate so sugar coats bottom and sides of dish evenly. Cool.

In a large mixing bowl, beat eggs. Gradually beat in remaining 1 cup sugar. Heat and stir milk and cinnamon in a large saucepan over medium heat until milk bubbles. Remove cinnamon stick, stirring constantly, slowly add milk to egg mixture. Stir in vanilla.

Place caramel coated dish into a larger pan. Pour egg mixture into dish. Pour hottest tap water available into baking pan (depth of 1 inch) so it surrounds the dish. Bake uncovered at 325 degrees until knife inserted halfway between center and edge comes out clean (about 40 minutes). Remove dish from hot water carefully and cool on a wire rack. Cover and chill in refrigerator 6 hours or until ready to serve.

Use spatula to loosen edges of flan. Slip end of spatula down edges to let air in. Invert flan onto a serving platter. Spoon remaining caramel mixture onto flan. If desired arrange fruit along edges of flan. Serves 12.