Flan

Step 1

Preheat the oven to 300°F and put a kettle of water on to boil. Put the milk in a small saucepan with the cinnamon; turn the heat to medium. Cook just until it begins to steam, then cool a bit.

Step 2

Meanwhile, combine 1/2 cup of the sugar with 1/4 cup of water in a small, heavy saucepan. Turn the heat to low and cook, shaking the pan occasionally (it’s best not to stir), until the sugar liquefies, turns clear, then golden brown, about 15 minutes. Remove from the heat and immediately pour the caramel into the bottom of a large heatproof bowl or 4 ramekins.

Step 3

Beat the eggs and yolks with the salt and remaining 1/2 cup sugar until pale yellow and fairly thick. Remove the cinnamon stick (if you used it) from the milk and add the milk gradually to the egg mixture, stirring constantly. Pour the mixture into the prepared bowl or ramekins and put it/them in a baking pan, adding hot water to within about 1 inch of the top.

Step 4

Bake for about 30 (for the ramekins) to 40 (for the bowl) minutes, or until the center is barely set. (Start checking after 20 minutes or so and remember that cream will set faster than milk.) Serve warm or at room temperature or cover and refrigerate for a day or so.