When you infuse cinnamon into dairy and then use that dairy to make custards or ice creams, the texture is always insanely creamy. While I'm not entirely sure why, I suspect the oil in the cinnamon has something to do with this.
Here is a flan infused with so much canela (true cinnamon) that it might remind you of Red Hots. We drape the custard with a jamaica flower gel and surround it with both raw and caramelized apples, which create some brutal shadows.
-Chef Alex Stupak
Available at Empellón (510 Madison Ave.)
Photo by Evan Sung