Instructions: Heat oven to 325 degrees. In a small saucepan, bring cream, water, praline sauce and cinnamon to a simmer. Remove from heat. Let stand 15 minutes; remove cinnamon stick.

In a medium bowl, beat eggs; gradually whisk in about one-third of the cream mixture. Return egg-cream mixture to the saucepan and whisk again briefly.

Pour mixture through a strainer into four 6-ounce ramekins or custard cups. Place cups in a large roasting pan; carefully pour enough boiling water into pan to reach halfway up sides of cups. Cover entire pan with foil. Bake 40 minutes, until custards are set in centers. Let cups stand in pan at room temperature 15 minutes.

Remove cups and cover with plastic wrap (stretch plastic over cup edges to avoid touching surface of custards). Refrigerate 2 hours, or until cold.

This recipe yields 4 servings.

Comments: The flans are served in their cups to simplify serving. If you wish, top each flan with an additional teaspoon or two of strained praline sauce.

Description: "Rich, creamy and not too sweet, these individual desserts are a perfect finale to a Mexican meal."

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