First, infuse the milk with the vanilla bean or cinnamon stick. Heat the milk until it’s hot but not boiling, then cover and let it steep for about 30 minutes.

Make the caramel by combining the sugar, water, and lemon juice in a saucepan. Cook over low heat until the sugar turns a golden color. Carefully pour the caramel into your flan mold or individual ramekins, tilting to coat the bottom evenly.

In a bowl, beat the eggs and yolks. Add the sugar and mix well. Gradually add the strained milk, mixing until fully combined. Strain the mixture again as you pour it into the mold. Bake in a water bath at 320°F (160°C) for about 40 minutes. Alternatively, you can use a pressure cooker: cover the flan mold tightly to prevent water from getting in, cook for 10 minutes after it starts to whistle, then let the pressure release naturally. Chill in the refrigerator for at least 4 hours—I usually leave it overnight.

Run a knife around the edge and unmold the flan. Serve with a little whipped cream, fresh berries, or whatever you have on hand. Enjoy this classic dessert.