| 1 | The caramel: heat the sugar for the caramel in a small, heavy frying pan over low heat until it begins to dissolve. |
| 2 | Shake the pan slightly (do not stir) until all the sugar has melted. |
| 3 | Increase the flame and let the sugar bubble and color. |
| 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 2 inches up the sides - has been lightly coated with the caramel. |
| 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. |
| 6 | Set aside to cool. |
| 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. |
| 8 | Continue boiling slowly, taking care that it does not boil over, until the milk has reduced by about 2/3 cup. |
| 9 | Set aside to cool. |
| 10 | place an oven rack on the lowest rung of the oven and heat to 325°F. |
| 11 | beat the eggs and yolks together and stir into the tepid milk. |
| 12 | Pour the mixture through a strainer into the flan mold and place it in a hot water bath in the oven. |
| 13 | Test after 2 hours with a skewer or cake tester; if it comes out quite clean, the flan is cooked. |
| 14 | Remove from the oven, but allow to sit in the water bath for about 15 minutes longer. |
| 15 | Remove and set aside to cool completely before refrigerating. |
