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1
To make the caramel: have ready a 2-quart round flan mold and a large roasting pan.
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2
Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan.
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3
Place over medium-high heat and cook until the sugar begins to melt.
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4
Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon.
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5
Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold.
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6
Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.
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7
Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot.
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8
Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame.
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9
Bring the cream to a brief simmer, stirring occasionally.
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10
Take care not to let the cream come to a full boil to prevent it from spilling over.
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11
In a large bowl, cream together the whole eggs and yolks with the remaining 1/2 cup of sugar; add a pinch of salt.
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12
Whisk until the mixture is pale yellow and thick.
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13
Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook.
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14
Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth.
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15
Pour the custard into the caramel-coated mold.
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16
To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard.
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17
Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly.
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18
Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.
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19
When you are ready to serve, run a knife around the inside of the mold to loosen the flan.
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20
Place a dessert plate on top of the flan and invert to pop it out.
