Spiced Caramel Custards

Heat oven to 350°F. In 1-quart saucepan, heat milk and cinnamon sticks to simmering. Remove from heat; let stand 15 minutes. Strain; discard cinnamon sticks. Set milk aside.

In same saucepan, cook and stir sugar and water over medium heat until sugar dissolves. Cook, without stirring, until sugar begins to turn amber. Swirl pan; cook until golden brown. Divide sugar syrup among 6 (6-oz) custard cups; tilt cups to coat bottoms. Let syrup harden. In medium bowl, mix whole eggs, egg yolks and vanilla with whisk. Stir in condensed milk and reserved milk. Pour over syrup in cups. Place in 13x9-inch pan. Pour hot water into pan to within 1/2 inch of tops of cups.

Bake 40 to 45 minutes or until knife comes out clean. Remove from water. Cool 30 minutes. Cover; refrigerate 8 hours or overnight. Loosen side of each cup with knife. Place dessert dish upside down over cup; holding firmly, turn dish and cup over. Shake cup gently to loosen custard.