Using good quality jarred caramel sauce makes this very easy (and impressive!).
Pour about 1/4 inch of caramel sauce in each of 12 ramekins and set aside.
Preheat oven to 350° F.
Gently heat milk and cinnamon in a saucepan for 3 to 4 minutes while stirring. Transfer to a mixing bowl. Stir in beaten eggs, egg yolks, sugar and vanilla extract. Strain the mixture to remove the cinnamon and any undesirable bits of egg.
Pour mixture into the caramel-lined cups and place the cups in a baking pan. Pour boiling water into the baking pan halfway up the cups and bake for 30 to 35 minutes, or until the custard is set in the center.
Allow the flan to cool for at least 2 hours, then invert each cup onto an individual serving plate. The caramel in the bottom of the cup forms a silky sauce over the custard.
Recipe by, PCC Chef