Cinnamon Flan

• sugar↗1 cup
• water↗1⁄2 cup
• low-fat milk↗2 1⁄4 cups
• fat-free sweetened condensed milk↗3⁄4 cup
• cinnamon sticks (3-inch pieces)↗2
• vanilla extract↗1 teaspoon
• orange peel, 1 1-inch wide strip↗
• large eggs, lightly beaten↗4
• egg white, lightly beaten1

Step-by-step instructions

1. 1

   Arrange rack in the middle of the oven. Preheat oven to 350°F.

2. 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. 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. 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. 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.