Preheat oven to 350° F. Spray an 8-inch mold with non-stick cooking spray. Set aside.

Directions for caramel: Combine sugar and water in a medium pan over medium heat. Bring mixture to a boil and carefully swirl pan slowly until mixture is amber in color. Pour caramel into prepared mold. Swirl mold to coat the bottom of the pan. Set aside.

Directions for flan: Whisk together nata, milk, sugar in a large bowl. Transfer to a large saucepan over medium heat. Add cinnamon stick. Whisk slowly until mixture comes to a boil. Remove from heat and let cool completely.

Whisk eggs in a large mixing bowl. Strain nata mixture into eggs and whisk. Whisk in vanilla. Pour mixture into prepared mold. Place prepared mold in a large roasting pan and fill pan with hot water approximately halfway full.  Cover with aluminum foil and carefully place in oven.

Bake for 45-50 minutes. Remove from oven. Flan will be wobbly. Let cool covered in water-filled roasting pan for 2 hours then remove mold from roasting pan. Refrigerate overnight.

To serve, run a small knife on the edge of the flan. Invert on a serving plate shaking gently to release the flan. Slice and serve.