Spanish Flan Recipe  
Serves 8

Caramel
3/4 cup sugar

Custard
4 cups whole milk
Pinch of sea salt
1/2 cup sugar
2-inch cinnamon stick or vanilla bean
Small piece of orange or lemon rind (optional)
4 eggs
6 egg yolks

To make the caramel: 
Heat 3/4 cup sugar in a small, heavy frying pan  over low heat until it begins to dissolve. Shake the pan slightly (do not  stir) until all the sugar has melted. Increase the flame and let the sugar  bubble and color. Pour the caramel into the mold and quickly turn it around  in all directions, tipping it up in a circular motion until the bottom  and 2 inches up the sides has been lightly coated with the caramel.  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. Set aside to cool. 

To make the custard:
Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring slowly to a boil, stirring until the sugar has dissolved. Continue boiling slowly, taking care that it does not boil over, until the milk has reduced by about 2/3 cup. Set aside to cool. 

Place an oven rack on the lowest rung of the oven and heat to 325 F. 

Beat the eggs and yolks together and stir into the tepid milk. Pour the mixture through a strainer into the flan mold and place it in a hot water bath in the oven. Test after 2 hours with a skewer or cake tester; if it comes out quite clean, the flan is cooked. Remove from the oven, but allow to sit in the water bath for about 15 minutes longer. Remove and set aside 
to cool completely before refrigerating.