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1
Preheat the oven to 300F and bring a kettle of water to a boil.
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2
Put the milk in a small saucepan with the cinnamon over medium heat.
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3
Cook just until it begins to steam, about 10 minutes, then cool a bit.
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4
Meanwhile, combine 1/2 cup of the sugar and 1/4 cup water in a small heavy saucepan over low heat.
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5
Cook, shaking the pan occasionally (its best not to stir), until the sugar liquefies and turns clear, then golden brown, about 15 minutes.
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6
Remove from the heat and immediately pour the caramel into the bottom of a flat ovenproof bowl or gratin dish, or 4 individual ramekins.
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7
Beat the eggs and yolks with the salt and remaining 1/2 cup sugar until pale yellow and fairly thick.
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8
Remove the cinnamon stick (if you used it) and gradually add the milk to the egg mixture, stirring constantly.
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9
Pour the mixture into the prepared bowl or ramekins and place in a baking pan, adding hot water to within about 1 inch of the top.
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10
Bake for about 40 (for the ramekins) to 50 (for the bowl) minutes, or until the center is barely set.
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11
(Its best to start checking after 30 minutes or so, to avoid overcooking.)
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12
Serve warm or at room temperature or cover and refrigerate for a day or so.
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13
You can serve by spooning from the bowl, or in the ramekins.
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14
Or you can unmold by putting the cups in a bowlful of hot water for 30 seconds or so, then inverting; spoon any melted caramel on top of the custards.
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15
Substitute 1 vanilla bean, split lengthwise, for the cinnamon stick or add 1 teaspoon vanilla extract to the steamed milk after it cools a bit.
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16
Substitute homemade (page 584) or canned coconut milk for the milk or cream.
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17
This makes 6 to 8 flans, and is best with calabazaCaribbean pumpkinif you can find it, butternut squash or a not-too-stringy pumpkin if not: Steam or poach about 2 cups peeled and cubed pumpkin or squash until very tender, about 20 minutes.
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18
Cool, then puree with some of the milk after it has cooled.
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19
Increase the sugar to 1 1/2 cups, still divided in half (increase the water for the caramel slightly).
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20
Increase the eggs to 3 eggs and 3 yolks and proceed as directed.
