3/4 c sugar
14 oz canned sweetened condensed milk
1 c whipping cream
1/2 c milk
1 cinnamon stick
To serve, run knife around edge and invert.
Note: refrigerate at least 3 hours after baking.
Heat sugar in skillet on medium-high heat. When sugar begins to melt, reduce heat to medium. Continue to cook, stirring occasionally. When sugar is melted and browned, immediately spoon over the bottom and sides of a shallow 1 1/2 qt baking dish. Let caramel cool.
Preheat oven to 325°. Combine condensed milk, cream, milk, and eggs in blender. Process til homogenous. Pour mixture into baking dish lined with carmelized sugar. Drop cinnamon stick into middle of mixture. Place dish in baking pan. Pour hot water to halfway up sides of dish. Bake 1 hour 50 minutes, until knife comes out clean.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday January 25th, 2006