Best started at least 6 hours before serving. Preheat oven to 300 F. Arrange 8 1/2 cup custard molds in a large pan with sides no more than 1 inch higher than the molds to use as a water bath. To make the caramel: Pour water into a heavy saucepan and add the sugar, pouring it into the centre of the water so it doesn't touch the sides of the pan. Cook over medium heat for 10 minutes without stirring. The caramel will slowly turn from blonde to a rich brunette. (About 310 degrees) Pour into ramekins. Working quickly, pick up each mold and tilt it so that the caramel covers the bottom evenly and a bit up the sides. To make the custard: Put the milk, cinnamon, lemon and vanilla in a saucepan and bring to boil then remove from neat. Meanwhile, whisk sugar and eggs until slightly frothy. Slowly stir into the egg mixture, being careful not to over-stir. Strain into measuring cup good for pouring. Pour into each ramekin, swirling so the toffee doesn't crack in one spot. Fill pan with water to halfway up ramekins. Bake for 30 to 40 minutes, turning the dish around after 15 minutes to cook evenly. Do not overcook. To test for doneness, slip a paring knife into the custard halfway between the edge of the mold and the center. If comes out clean, custard is done. Center should still be slightly liquid and will continue to set. Rest for at least 30 minutes before running a knife around the edges of the ramekins and turning the flans onto serving plates. My note: Needs more settingn time for the caramel to reliquify. Cover with plastic and refrigerate. (From another recipe: Cover the pan with aluminum foil. Remove from oven and loosen the foil to vent the steam.. Leave in the water bath to cool at room temperature. The custards will finish cooking as they cool. If your knife comes out completely clean from the center of the mold (rather than halfway between the center and the edge) and the custard seems fairly solid, then the custard is already fully cooked and should be cooled quickly on a rack. Overcooked custards begin to puff after they set and will form a skin even if covered. When at room temperature, cover them tightly with plastic wrap (again to prevent a skin from forming) and refrigerate them for at least 24 hours. This resting period allows the custards to set completely and for the caramel to melt, making unmolding easier.)