2 Tablespoons water
2 c. heavy cream
1 cinnamon stick
1 vanilla bean split and scraped
3 large eggs
2 large egg yolks
2-cup ripe cherimoya puree
Pinch of salt
Combine 1 cup of sugar and 2tablespoons of water in a pot. Cook until the syrup darkens to an amber color,about 10 minutes. Than pour the caramel into a 2-quart round flan mold andplace in a roasting pan.
Preheat the oven to 325 F, andbring water to a simmer, keep it hot.
Combine the cream, cinnamon,vanilla and Cherimoya puree in a small saucepan. Bring the cream mixture to asimmer.
In a large bowl, cream the wholeeggs and yolks with the remaining ¼ cup of sugar, and add a pinch ofsalt. Whisk until the mixture is pale yellow and thick. Gradually add the hotcream mixture to the eggs. Pass this mixture through a strainer. Pour thecustard into the caramel coated mold.
Pour the hot water into theroasting pan so that the water comes halfway up the mold. Bake for 30-45minutes until the custard is barely set. Let the flan cool at least 5 hours orovernight.
To serve, run a knife around theinside of the mold and loosen the flan. Place a dessert plate on top of themold and pop it out.