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1
Set an oven rack to the lowest position and preheat your oven to 350F.
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2
Place the figs, half-and-half, and rum in a medium saucepan and bring to a boil.
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3
Turn off the heat, cover the pan, and steep the figs for 10 minutes.
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4
Place the condensed milk, eggs, cream cheese, and fig jam in a blender and blend until smooth, about 2 minutes.
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5
Add the half-and-half, figs, and rum, and blend until they are completely incorporated.
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6
Bring the sugar, water, and cinnamon stick to a simmer in a medium, heavy-bottomed saucepan and remove the pan from the heat.
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7
Stir until the sugar is dissolved and the syrup is dear.
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8
Return the saucepan to the heat and bring the liquid to a boil, swirling the pan every now and then, until the syrup caramelizes to a deep brown, 4 to 5 more minutes.
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9
Immediately pour the caramel into a 2 1/2 quart metal charlotte mold or a 9 x 5-inch loaf pan.
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10
Carefully remove the cinnamon stick with a spoon or tongs.
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11
Tip the mold or pan to coat the bottom and sides with the caramel.
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12
Let it cool for a few minutes and then pour the custard mixture into it.
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13
Line an 8-inch square baking pan (or a larger rectangular baking pan, if using a loaf pan) with a doubled kitchen towel Put the mold in the baking pan on top of the towel and then place the pan into the oven.
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14
Use a cup to add hot water to the baking pan, adding enough water to reach the middle of the mold or loaf pan.
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15
Bake the flan until the custard is set but still jiggles when shaken and a skewer stuck into the flan about 1 inch from the pan edge comes out dean, about 1 hour and 25 minutes.
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16
Carefully lift the mold out of the pan.
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17
Turn off the oven and let the water in the baking dish cool a little before removing it.
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18
Refrigerate the flan until it is completely chilled.
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19
To serve, set the mold over direct heat until the bottom gets hot, about 1 minute.
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20
(This is to melt the bottom layer of caramel so that the flan will slip out of the mold.)
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21
Run a knife around the edge of the flan to loosen it from the mold.
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22
Place a serving platter over the mold and then invert the mold onto the platter.
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23
Lift off the mold.
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24
Cut the flan into wedges or slices and serve.
