Heat oven to 350; place 8 (6 ounce) custard cups or ramekins in a large baking dish.
Place sugar, water, and corn syrup in a heavy medium saucepan. Heat over a medium to medium-high heat, swirling saucepan to let sugar dissolve evenly. Continue to cook, without stirring, until the sugar turns a deep caramel in color.
Immediately remove from heat; pour hot caramel into bottoms of custard cups/ramekins.
place eggs and egg yolks in a large bowl; beat at medium speed until smooth.
Add milk, sweetened condensed milk, espresso powder, and cinnamon; beat until throughly blended. Pour evenly into the custard ups/ramekins.
Add enough hot water into the baking dish to come halfway up the sides of the ramekins (water bath); cover with foil.
Bake for 30-35 minutes or until custards are set but still quiverly like gelatine.
Remove from oven; place on wire racks to cool to room temperature. Refrigerate until cold, preferably overnight. (Flan can be made up to 2 days in advance).
To serve: run a knife with a thin blade around the edges to loosen custard from teh sides of the cup. INvert onto serving plates, shaking slightly to release custard and caramel.