Combine cinnamon, vanilla, and condensed milk in a 2-quart microwave-safe bowl.

Use the condensed milk can to measure water, scraping any remaining milk from the can into the bowl.

Microwave the mixture on high for 4 minutes, or until it boils.

Remove the milk mixture from the microwave and place the bowl in an ice bath to cool it down.

Add persimmon pulp to the cooled milk mixture and stir well.

Set aside the persimmon mixture.

In a separate bowl, beat the eggs.

Mix the cold milk mixture into the beaten eggs.

Pour the sugar into a hot pan to make caramel.

Cook until the sugar is light golden in color.

Pour the caramel into the bottom of a flan mold or individual molds.

Using a strainer, pour the egg/milk mixture into the mold.

Preheat the oven to 350F (175C).

Cook the flan in a water bath until it is firm in the center. The cooking time will vary depending on the oven and mold type. Start checking for doneness after 40 minutes.

Let cool completely before serving.