To caramelize custard cups -- Put the dabs of brown sugar in the bottom of 6 individual cups, one to a cup
Place cups in hot oven
Move the cups from side to side as sugar melts so the surface of each cup is covered with melted brown sugar
For custard -- Combine the milk, sugar, cinnamon, salt, vanilla and lemon rind and cook over a very low flame, stirring constantly, until mixture has reached a custard stage
Cool
Combine the lightly beaten yolks and whites to add a custard
Mix well
Pour the custard into the little cups and place them in a larger pan containing hot water
Bake in a slow oven (300 degrees) for about 1 hour or until a knife inserted in the center of a cup comes out clean
Cool
Chill several hours before serving
If you like, pour 6 or 7 tablespoons of warmed brandy or rum over the cold flan at serving time and ignite when carrying to the table
Coconut Flan: to basic recipe, add 1/2 cup grated canned coconut