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1
Heat the sugar for the caramel in a small, heavy frying pan over low heat until it begins to dissolve.
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2
Shake the pan slightly (do not stir) until all the sugar has melted.
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3
Increase the flame and let the sugar bubble and color.
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4
Pour the caramel into the mold and quickly turn it around in all directions, tipping it up in a circular motion until the surface-bottom and about 2 inches (5 cm) up the sides-has been lightly coated with the caramel.
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5
If the caramel thickens and becomes sluggish, gently heat the mold in a pan of hot water or over low heat, depending on the material, and continue the coating action.
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6
Set aside to cool.
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7
Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring slowly to a boil, stirring until the sugar has dissolved.
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8
Continue boiling slowly, taking care that it does not boil over, until the milk has reduced by about 2/3 cup (165 ml).
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9
Set aside to cool.
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10
Place an oven rack on the lowest rung of the oven and heat to 325 (165C).
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11
Beat the eggs and yolks together and stir into the tepid milk.
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12
Pour the mixture through a strainer into the flan mold and place it covered in a hot water bath in the oven.
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13
Test after 2 hours with a skewer or cake tester; if it comes out quite clean, the flan is cooked.
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14
(see Notes) Remove from the oven, but allow to sit in the water bath for about 15 minutes longer.
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15
Remove and set aside to cool completely before refrigerating.
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16
To unmold, carefully slip a blunt-ended, thin metal spatula around the rim of the flan and gently tip the mold from side to side to see if the flan is loose.
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17
If the caramel has hardened at the bottom of the mold, place it in a pan of hot water for a short time and test again.
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18
Place the serving dish-it must have a rim to hold the syrup-on top of the mold, invert quickly, and pray that the flan comes out whole.
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19
Always serve a wedge of the flan with plenty of the extra syrup.
