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1
Put the caramel ingredients in a saucepan (preferably Teflon-coated) over medium heat with 1/3 cup water and simmer for about 12 minutes, until bubbles on the surface reach a light amber color.
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2
If the sugar begins to crystallize on the side of the saucepan, brush it with a wet pastry brush.
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3
Swirl the caramel as needed, but do not stir.
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4
When the caramel turns light brown, quickly pour it into six l-cup ramekins, being careful not to get any on your skin.
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5
Preheat the oven to 350F.
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6
Fill an 18 by 12 by 2-inch cake pan with an inch of water and place it in the oven.
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7
To make the custard, whisk the eggs, egg yolks, sugar, vanilla extract, cinnamon, and salt in a bowl until well blended, or whisk in an electric mixer at low speed.
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8
Heat the milk and light cream to 160F in a small saucepan over medium heat.
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9
Remove from the heat and slowly pour into the egg mixture, whisking continuously for 1 minute.
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10
Pour the whisked mixture into another bowl through a strainer.
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11
Add equal amounts of the strained mixture to each of the six caramel-coated ramekins.
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12
Place the ramekins in the water-filled cake pan, cover with a sheet of aluminum foil, and bake for 35 minutes or until a paring knife inserted into the center comes out clean.
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13
Remove the ramekins from the oven and allow to cool.
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14
Flan may be served at room temperature or refrigerated.
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15
To serve, run a paring knife along the edge of the cup, then place a plate on top of the ramekin and invert.
