For the fiesta
  1 cups sugar
  tsp ground cinnamon
    3 tbsp water
    3 cups whole milk
    3 eggs
6 egg yolks
1 tbsp vanilla
Preheat oven to 325 degrees. In a large frying plan, heat 1 cup of sugar and the cinnamon to caramelize over low heat, stirring continuously until an amber color. Remove from heat and immediately drizzle into bottom and swirl up the sides of four 8-oz ramekins or a large bowl.
Heat the milk in a saucepan over medium-low heat until almost simmering. Remove and set aside. Combine the eggs, yolks, remaining cup of sugar and vanilla in mixing bowl; beat with a whisk. Add the warm milk gradually, while stirring continuously.
  Pour mixture into ramekins or one large bowl. Place in a water bath (a roasting pan filled with enough water to come half-way up the sides of the custard container(s). Bake for 1 hour or until toothpick comes out clean when inserted into middle of flan. Cool to room temperature, then refrigerate.
  Run a knife around outside edge of the bowl(s) to loosen the flan, then gently invert and turn out onto serving plates, allowing liquid caramel syrup to cover the plan and pool around the edges.

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