Preheat oven to 325 degrees. Spray 6 oven-proof custard cups or ramekins with cooking spray and put one tablespoon of honey in each cup. I suggest spraying the spoon with cooking spray for the honey to slide right off. Place the cups on a cookie sheet and bake in the oven for 10 minutes to caramelize the honey. Remove the cups from oven and let cool down. In the meantime, in a large mixing bowl whisk the milk, eggs, egg whites, 2 tablespoons honey, cinnamon, vanilla extract, orange and lemon zest, orange extract (optional) and salt. Whisk well until nice and fluffy. Now have a baking pan ready filled half way with cold water. Fill each cup with the custard mixture and gently set in the pan filled with water. Be sure no water gets into the cups. The water should be almost half way up each cup. Bake for about 45 minutes until firm to the touch. Remove and cool. You can eat them when they cool off or place in fridge and chill. When ready to serve, invert the Flan on a dessert plate. You may need to take a knife and go around the rim to loosen up a bit. Sprinkle with cinnamon and more orange zest and enjoy.