Flan Yucatan Style

Break eggs into a blender, add milk, set aside. Add 7 ounces of water to a small pot. Break up cinnamon sticks into water; heat to a boil, then turn off heat and add vanilla extract.

Place sugar in the top of a metal double boiler. Put the pan directly on the heat until the sugar turns dark brown and is completely melted. Move the pan around so that the caramel covers the bottom and goes up the sides.

Strain cinnamon water, using a sieve, into the blender while the water is still hot. Blend to combine well. Pour egg mixture over caramel. Fill the lower part of the double boiler with cinnamon water, put the top part containing caramel mixture in place, cover, and simmer mixture for a smooth custard for 1 1/2 hours (check water level after 45 minutes). For a heavier flan with more texture and air bubbles, turn up heat to medium and cook for 45 minutes to 1 hour.

Take the cover off and press a finger slightly on the surface in the center. It is done as soon as the custard is not liquid. Run a knife around the outside of the flan. Cool at room temperature. Put a large plate on top of the pan and quickly flip the dessert over. The flan will dislodge along with the caramel.