-
1
Preheat the oven to 300F and put a kettle of water on to boil.
-
2
Put the milk in a small saucepan with the cinnamon; turn the heat to medium.
-
3
Cook just until it begins to steam, then cool a bit.
-
4
Meanwhile, combine 1/2 cup of the sugar with 1/4 cup of water in a small, heavy saucepan.
-
5
Turn the heat to low and cook, shaking the pan occasionally (its best not to stir), until the sugar liquefies, turns clear, then golden brown, about 15 minutes.
-
6
Remove from the heat and immediately pour the caramel into the bottom of a large heatproof bowl or 4 ramekins.
-
7
Beat the eggs and yolks with the salt and remaining 1/2 cup sugar until pale yellow and fairly thick.
-
8
Remove the cinnamon stick (if you used it) from the milk and add the milk gradually to the egg mixture, stirring constantly.
-
9
Pour the mixture into the prepared bowl or ramekins and put it/them in a baking pan, adding hot water to within about 1 inch of the top.
-
10
Bake for about 30 (for the ramekins) to 40 (for the bowl) minutes, or until the center is barely set.
-
11
(Start checking after 20 minutes or so and remember that cream will set faster than milk.)
-
12
Serve warm or at room temperature or cover and refrigerate for a day or so.
