Along with Cajeta, flan is Mexico's other national obsession. And we're pretty "flanatical" about it, too. We make this recipe every night, using fresh eggs, whole milk, and pure vanilla extract. (Don't skimp on the vanilla; this is such a simple recipe, every flavor really counts.) For variety, go to "Flan B" - our light, creamy chocolate version.

• 1 ¾ cups sugar
• ½ teaspoon ground cinnamon
• 3 tablespoons water
• 3 cups whole milk
• 3 eggs
• 6 egg yolks
• 1 tablespoon pure vanilla extract

To Make the Flan: Preheat oven to 250º. In a large frying pan, heat 1 cup of the sugar and the cinnamon and caramelize over low heat (to prevent burning), stirring continuously until amber colored. Remove from the heat and slowly add the water while stirring. Immediately pour the caramelized sugar into four 8-ounce ramekins, swirling the cups to evenly coat the bottom.

Heat the milk in a saucepan over medium-low heat until almost simmering, then remove from the heat and set aside. Combine the eggs, egg yolks, remaining ¾ cup sugar, and vanilla in a mixing bowl and beat with a whisk until pale yellow in color. Gradually add the hot milk while stirring continuously. Strain through a fine-mesh strainer.

Pour the custard batter into the ramekins, dividing equally. Skim any foam or bubbles off the surface of the custard. Place the ramekins in a roasting pan and fill the pan with 2 inches of warm water, so that the water comes about halfway up the outsides of the ramekins. Cover the ramekins with a sheet of parchment paper. Place the pan of custards in the oven and bake for 1 ½ to 2 hours, or until a toothpick comes out clean when inserted in the middle of the flans. Cool to room temperature on a cooling rack, then cover and refrigerate overnight.

To Serve: Run a knife around the inside edge of the ramekins to loosen the flans. Gently invert and turn out the flans onto serving plates.