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1
Preheat the oven to 350F.
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2
Combine 1 cup of the sugar and the water in a small, heavy saucepan and cook over low-medium heat until the sugar dissolves and turns a dark golden color (once it starts changing color, swirl it around so it caramelizes evenly).
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3
Divide among 6 ramekins and swirl around to coat the bottoms.
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4
Combine the half-and-half and canela (if using vanilla, split lengthwise with the tip of a knife and add the seeds and the pod) in a saucepan and bring to a simmer over medium heat.
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5
Remove from the heat and cover.
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6
Allow to steep for 15 minutes to extract the flavor.
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7
Meanwhile, mix together the egg yolks, the remaining 3/4 cup sugar, the vanilla, and the salt in a large heatproof mixing bowl placed on a towel to keep it from wobbling while whisking in the hot liquid.
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8
Slowly ladle about 1 cup of the hot infused milk into the egg mixture while whisking.
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9
Add the egg mixture back to the milk while you whisk gently (try to prevent excess air bubbles from forming).
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10
Strain and use right away or chill it over an ice bath to use another day (it can be made up to 3 days ahead).
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11
Place the prepared ramekins evenly spaced in a towel-lined baking dish to keep them from sliding.
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12
Divide the mixture among the ramekins and pop any bubbles with a spoon.
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13
Carefully pour hot water to fill three-fourths of the way up sides of the baking dish and cover loosely with aluminum foil (you can also make a few holes in the foil to prevent steaming).
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14
Bake until the flans are set around the edges but slightly jiggly in the center, about 30 minutes.
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15
Remove the baking dish from the oven and remove the ramekins with a towel or tongs.
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16
Let cool, uncovered, until they feel cool to the touch and then chill in the refrigerator for at least 6 hours (this can be done a day in advance).
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17
To unmold, fill a bowl or small pot with 2 to 3 inches of very hot water.
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18
Dip a small, sharp knife in the hot water, dry it quickly, and run it around the edges of the ramekins.
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19
Dip the bottoms of the ramekins into the hot water for about 20 seconds and unmold onto a plate.
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20
The flan should slowly unmold but if it feels a bit stuck, run a knife around the edges once again.
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21
Serve chilled or at room temperature.
