• 2 cups milk
• 1 cup heavy cream
• 1 cinnamon stick (4 inches long)
• 1 tbsp citrus zest (lemon, Mexican lime and/or orange)
• 1 tbsp pure vanilla extract
• 1/4 tsp nutmeg (fresh, grated)
• 1 cup sugar
• 6 egg yolks
• 3 eggs
• 1/8 tsp salt

1. Preheat oven to 325°.
2. In medium saucepan, combine milk, cream, vanilla, nutmeg, cinnamon stick and zests.
3. Cook until almost boiling on low heat, stirring, constantly.
4. Pour mixture through fine sieve into a bowl.
5. In another bowl, whisk together eggs, egg yolks, salt and sugar.
6. Pour milk mixture slowly into egg mixture, whisking constantly.
7. Remove mold with caramel from refrigerator and pour flan into it.
8. Set this mold inside a larger mold (a ten-inch round cake pan works) filled a quarter of the way up with water.
9. Bake for one hour.
10. Remove from oven and refrigerate for four hours.
11. To serve, loosen edges with a knife and invert onto a platter.
12. Cut flan into eight wedges