In a small, heavy saucepan over medium-high heat, combine the sugar, water and corn syrup and bring to a boil, stirring only a few times, until the syrup is clear. Reduce the heat to medium and simmer, without stirring, until the syrup begins to...
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In a small, heavy saucepan over medium-high heat, combine the sugar, water and corn syrup and bring to a boil, stirring only a few times, until the syrup is clear. Reduce the heat to medium and simmer, without stirring, until the syrup begins to darken, 10 to 15 minutes. Swirl the pan until the syrup is a deep amber, about 1 minute. Immediately pour the caramel into a 9-by-2-inch round cake pan or into 8 to 10 individual molds, and tilt to distribute the caramel evenly over the bottom and a little up the sides. Set aside. Preheat an oven to 325°F. Have a pot of boiling water ready. In a large saucepan over medium-low heat, combine the condensed milk, half-and-half, whole milk and cinnamon and bring to a simmer. Remove from the heat and let steep for 10 minutes. Remove the cinnamon and stir in the Kahlúa and the diluted coffee. In a bowl, lightly whisk the eggs until blended. Gradually whisk in the warm milk mixture and then the vanilla. Strain the mixture through a fine-mesh sieve into... See less 
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