Preheat the oven to 350F.

Combine 1 cup of sugar and water in a small, heavy saucepan.

Cook over low-medium heat until the sugar dissolves and turns a dark golden color.

Swirl the caramel around so it caramelizes evenly.

Divide the caramel among 6 ramekins.

Swirl the caramel around to coat the bottoms of the ramekins.

Combine half-and-half and canela (or vanilla bean) in a saucepan.

Bring to a simmer over medium heat.

Remove from the heat and cover.

Allow to steep for 15 minutes to extract the flavor.

Mix together the egg yolks, remaining sugar, vanilla extract, and salt in a heatproof mixing bowl.

Place the bowl on a towel to prevent wobbling.

Slowly ladle about 1 cup of the hot infused milk into the egg mixture while whisking.

Add the egg mixture back to the milk while whisking gently to avoid bubbles.

Strain the mixture and use right away or chill it over an ice bath.

Place the prepared ramekins evenly spaced in a towel-lined baking dish.

Divide the mixture among the ramekins.

Pop any bubbles with a spoon.

Carefully pour hot water into the baking dish, filling it three-fourths of the way up the sides of the ramekins.

Cover loosely with aluminum foil (you can also make a few holes in the foil).

Bake until the flans are set around the edges but slightly jiggly in the center, about 30 minutes.

Remove the baking dish from the oven and remove the ramekins with a towel or tongs.

Let cool, uncovered, until they feel cool to the touch.

Chill in the refrigerator for at least 6 hours (or overnight).

To unmold, fill a bowl or small pot with 2 to 3 inches of very hot water.

Dip a small, sharp knife in the hot water, dry it quickly, and run it around the edges of the ramekins.

Dip the bottoms of the ramekins into the hot water for about 20 seconds.

Unmold onto a plate.

If the flan feels stuck, run a knife around the edges once again.

Serve chilled or at room temperature.