To make caramel, combine 1 cup sugar with 2 tablespoons water in a light-colored (stainless steel works) saucepan. Place over medium-high heat and bring to a boil, swirling the pan to combine the sugar and water. Do not stir. Let boil until deep amber in color, swirling the pan occasionally and moving the pan around the burner, if necessary, to caramelize evenly. In 10 minutes or so, it will turn color from yellow to light brown—you’re aiming for a dark amber.

Immediately pour caramel into a 9- by 5-inch loaf pan and tip the pan so that the caramel totally covers the bottom. Set aside.

Heat oven to 325°F.

Combine milk, spices and salt in a saucepan and stir in remaining sugar. Stir over medium heat until sugar dissolves. Set aside.

In a blender or bowl, beat eggs, egg yolks and vanilla until smooth.

Strain whole spices from the milk and stir it into the egg mixture, slowly at first to make sure the 2 mix evenly. Stir until thoroughly combined and pour into pan. Put the pan in a 9- by 13-inch baking pan and place in the oven. Add enough water to the bottom pan to come halfway up the sides of the bread pan.

Bake 1 hour. The flan will jiggle. Remove the bread pan from the water and refrigerate until thoroughly chilled, preferably overnight.

Run a knife around the sides of the flan to loosen it from the pan. Center a serving platter upside down on top of the pan and, holding the loaf pan against the platter, flip them. Lift the pan away and caramel will flow over the flan—all of the caramel may not come out, which is OK. Serve in slices with a little caramel sauce spooned over the top.