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1
Preheat the oven to 300.
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2
Set six 5- to 6-ounce ramekins or custard cups in a medium baking pan.
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3
In a medium saucepan, combine the milk, lemon peel and cinnamon stick and bring to a boil.
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4
Remove from the heat and let stand for 15 minutes; discard the lemon peel and cinnamon stick pieces.
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5
Meanwhile, in a small saucepan, cook 1/2 cup of the sugar with the water over moderately high heat, stirring just until the sugar dissolves.
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6
Lower the heat to moderate and let the sugar syrup simmer, without stirring, until a deep amber caramel forms, about 15 minutes.
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7
Immediately pour the caramel into the ramekins, tilting them as necessary to evenly coat the bottoms.
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8
In a large bowl, whisk the eggs with the remaining 1/2 cup of sugar.
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9
Slowly whisk in the warm milk, then strain through a fine sieve into a large measuring cup or a bowl.
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10
Pour the custard into the ramekins.
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11
Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins.
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12
Bake for about 40 minutes, until a knife inserted into a flan comes out clean.
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13
Transfer the ramekins to a rack and let the flans cool to room temperature.
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14
Refrigerate the flans for at least 4 hours or overnight.
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15
To serve, run a thin knife around each flan.
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16
Top each flan with an inverted dessert plate and unmold, letting the caramel run over the flans.
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17
Serve at once.
