Recipe of the week
Mexican flan pudding

1-3/4 cup sugar
3 inches stick cinnamon
8 eggs
4 cup milk
1-1/2 teaspoon vanilla

To caramelize sugar, in small heavy skillet heat 3/4 cup sugar over medium heat until sugar begins to melt. Do not stir. After melted, you can stir as it turns a rich brown color. Right away pour melted sugar into a 13-by-9-inch dish. Rotate dish so sugar can spread as much as it can.

In a large mixing bowl beat eggs and gradually add sugar. In a saucepan, heat milk and cinnamon stick till mixture bubbles. Remove cinnamon stick. Slowly add milk to egg mixture, stirring constantly. Add vanilla.

Put the baking dish on a cookie sheet with 2-inch sides. Pour mixture on the melted sugar. Pour hot water on the cookie sheet to 1 inch. Bake uncovered for 40 minutes at 325 degrees. Stick knife into the center to see if it comes out clean.

When it's done, cut it in squares, serve it upside down, and pour some of the syrup on top of it. Serves 12.

For six servings, cut the recipe in half and bake in an 8-inch round pan for 30 to 35 minutes.