2 Tablespoons water
2 c. heavy cream
1 cinnamon stick
1 vanilla bean split and scraped
3 large eggs
2 large egg yolks
2-cup ripe cherimoya puree
Pinch of salt
Combine 1 cup of sugar and 2 tablespoons of water in a pot. Cook until the syrup darkens to an amber color, about 10 minutes. Than pour the caramel into a 2-quart round flan mold and place in a roasting pan.
Preheat the oven to 325 F, and bring water to a simmer, keep it hot.
Combine the cream, cinnamon, vanilla and Cherimoya puree in a small saucepan. Bring the cream mixture to a simmer.
In a large bowl, cream the whole eggs and yolks with the remaining ¼ cup of sugar, and add a pinch of salt. Whisk until the mixture is pale yellow and thick. Gradually add the hot cream mixture to the eggs. Pass this mixture through a strainer. Pour the custard into the caramel coated mold.
Pour the hot water into the roasting pan so that the water comes halfway up the mold. Bake for 30-45 minutes until the custard is barely set. Let the flan cool at least 5 hours or overnight.
To serve, run a knife around the inside of the mold and loosen the flan. Place a dessert plate on top of the mold and pop it out.