Flan

In a saucepan, mix milk and 60 g of sugar, add a cinnamon stick, bring to a boil and remove from heat. Let it cool.

Melt 150 g of sugar in a pan without stirring with a spoon; if necessary, gently shake the pan. If caramel gets on the sides of the pan, wipe it with a brush moistened with water to prevent burning and avoid a bitter taste. Once all the sugar is melted and the caramel is a deep amber color, carefully pour it into molds to evenly cover the bottom.

Lightly beat the eggs, then gradually pour in the cooled milk, mixing until smooth. Strain the milk-egg mixture through a fine sieve to remove any unmixed egg parts and cinnamon stick. Pour into molds with already set caramel.

Place the molds in a deep baking dish, pour in hot water until it reaches halfway up the molds. Send to an oven preheated to 150 degrees for one hour.

Remove the molds with the prepared flan from the water, let them cool, and then place them in the refrigerator for several hours; it's best to leave them for at least 12 hours so that the flan absorbs the caramel flavor well. Before serving, run a knife along the edges of the mold, flip it onto a plate, and tap the bottom; the flan will fall out onto the plate.