1. Make the flan: Heat the milk, sugar and cinnamon sticks over medium heat until warm (don’t boil it). Remove from the heat and let sit, covered, for 2 to 3 hours.

2. Preheat the oven to 350F.

3. Whisk together the eggs and additional egg yolks in a small bowl until they are well-combined.

4. Warm the milk but do not boil.

5. Pour a small amount of the milk into the eggs and give it a good stir.

6. Pour the egg mixture back into the milk pot and stir.

7. Pour the whole custard mixture through a strainer.

8. Create a water bath for the ramekins by placing the ramekins in a deep baking dish, and adding water to the dish until it comes about half way up the sides of the ramekins.

9. Fill the ramekins with the custard mixture. Cover with aluminum foil.

10. Bake for about 40 minutes, or until the custard has set. You’ll have to remove the foil to check them, so wait the full baking time to check them, and be careful of the blast of steam you’ll get when you open up the foil. The center of the custard should still be wobbly, but the rest should be firm.

11. Remove from the oven, and cool custards in their ramekins on a wire rack. Once cooled, cover with plastic wrap and refrigerate until you are ready to serve.

12. Make the cherry sauce: Place the cherries in a heavy bottomed, non-reactive pot.

13. Add the lemon juice and cinnamon stick, and give a quick stir.

14. Sprinkle with sugar until each cherry is well-coated.

15. Heat on medium, stirring occasionally to prevent burning, until the cherries have given up most of their juices, and the liquid begins to thicken.

16. Use a spoon to remove the cooked cherries and cinnamon stick. Let cool.

17. To serve the flan, run a small knife around the edge of each ramekin. Then, cover the ramekin with the plate you are using to serve it on, and quickly flip, giving a little up and down shake if necessary to free the flan. It should come out of the dish without too much problem.

18. Top with a few sliced cherries and the cherry sauce.