Revise this with new info..1 cup plus 3/4 cup sugar
1/2 cup half - and - half
1/2 cup heavy cream
1 vanilla bean, split
1 strip lemon zest
1 cinnamon stick
3 large eggs
2 large egg yolks
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Heat the oven to 275 degrees.
Prepare the caramel: Put the 1 cup sugar in a small pan. Start cooking it over low heat. After 5 or 6 minutes, you'll see the sugar starting to turn a light brown color. Cook for another 7 or 8 minutes, until it becomes dark brown. Keep stirring the caramel as it cooks; you don't want it to burn.
Remove the pan from the heat and carefully add 1/3 cup of warm water. The caramel will sputter and release steam as it hardens. Return the pan to low heat and cook until the caramel is thick and syrupy, about 5 minutes. Remove it from the heat and let it cool a little. Then coat the bottom and sides of the ramekins with the caramel, using a spatula. Set the ramekins aside.
Combine the half - and - half and the cream in a medium saucepan. Add the vanilla bean and seeds, along with the lemon zest, cinnamon stick, and the remaining 3/4 cup sugar. Bring to a boil over medium-high heat, removing the pan from the heat just as it reaches a boil.
In a large bowl, whisk together the eggs and egg yolks. Carefully pour the hot cream mixture into the eggs, whisking vigorously. Strain the mixture into another bowl; then fill the ramekins with the mixture.
Set the ramekins in a deep baking pan. Carefully fill the pan with enough hot water to reach halfway up the sides of the ramekins. Place the pan in the oven and bake for 45 minutes. Remove, and let the ramekins cool.
Store the flans in the refrigerator overnight. Serve cold.
Makes 6 servings.