1 litre milk
1 cinnamon stick
1 strip lemon rind
1 tsp vanilla extract
To make the caramel, pour the water into a heavy-based saucepan and add the sugar, pouring it into the centre of the water so it doesn’t touch the sides of the pan. Cook over medium heat for 10 minutes without stirring. The caramel will slowly colour from blonde to a rich, dark brunette. Pour into dishes to set.
To make the custard, put the sugar in a bowl and whisk in the eggs one at a time until the mixture is slight bubbly.
Put the milk, cinnamon, lemon and vanilla in a saucepan and bring to boil, then remove from the heat and stir into the egg mixture, being careful not to over-stir.
Preheat the oven to 150°C. Strain the milk mixture into a jug, then pour into each dish, swirling as you do so the toffee doesn’t crack in one spot. Place the dishes in an ovenproof dish and fill the dish with water to halfway up the smaller dishes. Bake for 30 minutes, turning the dish around after 15 minutes so the flans cook evenly. Let them rest for 30 minutes before running a knife around the edges of the dishes and turning the flans onto serving plates.