Caramel

• 1 cup Iberia Organic Cane Sugar

Flan Mixture

• 1 can Iberia Coconut Condensed Milk
• 1 can Iberia Evaporated milk
• 1 tsp Iberia Imitation Vanilla Extract
• 3 large eggs
• ½ tsp cinnamon
• ½ cup whole milk (optional for a softer texture)

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1. Melt the Iberia Organic Cane Sugar in a saucepan until it turns deep golden. Pour into the mold and let it set.

2. Mix Iberia Coconut Condensed Milk, Iberia Evaporated Milk, eggs, Iberia Imitation Vanilla Extract, cinnamon, and whole milk until smooth.

3. Pour the mixture over the caramel and place the mold in a baking dish with hot water.

4. Bake until the center sets. Let cool, then refrigerate before serving.