Flan

1. Preheat oven to 300F. In a large saucepan over low-medium heat, bring the almond milk and cinnamon stick to a simmer. Allow to simmer for another 20 minutes, stirring frequently to avoid the milk burning. 
2. While the milk is simmering, place the rest of the flan ingredients in a large bowl and whisk to combine. 
3. In a slow, steady stream pour the milk into the egg mixture, making sure to whisk the ENTIRE time! Continue whisking until well combined. 
4. Pour the flan mixture through a fine mesh sieve into the cake pan. Take hot water (not boiling but the hottest water from your faucet is fine) and pour it into the baking dish until it comes halfway up the sides of the cake pan. 
5. Cover the cake pan with aluminum foil and place the baking dish on the middle rack in the oven. 
6. Bake the flan for 80 to 90 minutes. Remove the flan from the oven when the sides have set and the center jiggles a bit when moved. It's better to UNDERBAKE than OVERBAKE the flan as it will continue to cook once removed from the oven!  
7. Remove the foil from the flan and continue to rest in the water bath on the counter for 1 hour. Remove the cake pan from the water bath and cover with plastic wrap. Chill overnight or up to 2 days before serving. 
8. To unmold the flan, slide a sharp knife around the edges of the pan. Invert a plate or platter that has a raised rim on top of the flan and turn the pan and plate over. Allow the flan to sit inverted for a few minutes if it does not immediately release from the pan. Remove the pan from the flan. 
9. Spoon some of the honey caramel over each individual slice of flan. Cover leftovers and store in the fridge 2 to 3 days.