1 can (12 fl oz) evaporated milk
1 can (14 fl oz) sweetened condensed milk
1 cup heavy (double) cream
pinch of kosher salt
1/2 teaspoon freshly ground canela or 1/4 teaspoon ground cinnamon
1 tablespoon Grand Marnier, Cointreau, or other orange-flavored liqueur
1 tablespoon vanilla extract (essence)
2/3 cup sugar
2 whole eggs plus 6 egg yolks

In a saucepan, combine the evaporated milk, sweetened condensed milk, cream, salt, canela or cinnamon, liqueur, and vanilla and bring just to a boil. Remove from the heat and set aside to cool.
In a small, heavy frying pan over medium-high heat, melt the sugar, without stirring, until it becomes a clear amber syrup, 6-8 minutes. Pour it quickly into a 9 1/2 inch ring mold (5-cup capacity). Holding the mold with potholders, carefully and quickly rotate it to spread the caramelized sugar over the bottom and up the sides, coating evenly. Set aside to cool and set.
Position the rack in the lower third of the oven and preheat the oven to 325°F.
In a small bowl, whisk together the whole eggs and yolks, and then whisk them into the steeped mixture. Pour into the caramel-lined ring mold. Place the mold in a baking pan. Pour hot water into the baking pan to reach three-fourths of the way up the sides of the mold. Bake until the custard is set but still jiggles in the center, about 40 minutes. Transfer the mold to a rack and let cool completely.
To unmold, run a think knife blade around the inside edge of the mold and invert onto a serving plate. The caramel will run down over the edges.