This is similar to the French crème caramel, except for the little pinch of cinnamon in the recipe. You’ll find this refreshing dessert on virtually all menus in Spain.
Preheat the oven to 350°F (175°C). Lightly grease six 6-ounce (180 mL) ramekins and place them into a baking dish that comes up as high as the ramekins do.
To prepare the caramel layer, pour 2 tablespoons (30 mL) of water into a saucepot and add ½ cup