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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip