1/2 cup sugar
1 can (14 oz.) sweetened condensed milk
1 can ( 13 oz.) evaporated fat‑free milk
6 egg yolks
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1 cup finely chopped, peeled. and cored apple (about 1 medium)

Preheat oven to 350° In small heavy saucepan, cook sugar over medium heat, Stir occasionally until sugar starts to melt, and then stir constantly until it becomes golden brown. Warning: Caramelized sugar is very hot and will harden quickly. Pour immediately into bottom of 10‑inch flan dish or pie plate. Tilt dish to cover bottom with caramel mixture. Place prepared pan in large baking or broiler pan.

In large bowl, beat together remaining ingredients except apples until well blended. Stir in apples. Pour into sugar-coated dish. Pour very hot water into the larger pan to within 112‑inch of top of custard. Bake until knife inserted in the center comes out clean, about 45 to 50 minutes, Remove dish from hot water Cool on wire rack about 5 to 10 minutes. Refrigerate at least 3 hours. To serve, run a knife around the top edge and invert flan onto plate.