1 c  Sugar
2 c  Milk
pn Of salt
1    Cinnamon stick
1 lg Egg
6 lg Egg yolks
1 ts Vanilla extract
1    In a small, heavy saucepan
-over medium heat, cook 1/2
-cup of the

sugar, stirring after it starts to bubble, until it caramelizes, 6 to 8
minutes. Pour it into a 2-quart ovenproof mold, swirl to coat the bottom,
and set aside. Preheat the oven to 350 degrees. 2. In a heavy saucepan over
low heat, simmer the milk, salt, the remaining sugar, and the cinnamon
until the sugar dissolves. Remove from heat and let cool to room
temperature. 3. In a bowl, mix the whole egg and egg yolks until
lemon-colored. Slowly pour the egg mixture into the cooled milk, stir, add
the vanilla, and mix well. 4. Pour the mixture into the caramelized pan,
set it into a larger pan on the middle oven rack, and pour lukewarm water
into the outer pan, reaching two thirds of the way up the side of the
custard. 5. Bake 1 hour, uncover, and insert a cake tester in the center to
see if it is set. (Or use Mama Nenas method: shake the pan, and if the
custard is wobbly, it is not done. ) If not set, cook the custard,
uncovered, another 15 minutes. Remove from the oven and the water bath, let
cool to room temperature, cover, and refrigerate 2 to 3 hours. 6. To serve,
run a knife around the inside edges of the pan, invert the custard onto a
serving plate, and spoon the caramel over it. Makes 6 to 8 servings FLAN DE
MAMA NENA Traditional Flan