Yield 8 individual flans

For the caramel:

2 cups pure cane sugar dissolved in ½ cup water

In a thick bottomed, non-reactive sauce pan heat the mixture on medium high heat. Once it starts to brown at the edges, make sure you are stirring it, to prevent any spots from burning. However, do not stir consistently- stir just enough to keep it from burning. Be patient, and after about 10 minutes the caramel will begin to turn a light brown color. Turn down the heat slightly, or your caramel will cook too quickly. If you wish, you can use a candy thermometer and take the mixture to 340 degrees. As soon as the carmel turns to a dark amber brown pour it immediately into the custard cups.

While making caramel is not overly difficult, it does require patience and other steps to make sure it’s done safely. Sugar melts around 338 degrees Fahrenheit, requiring an immense amount of heat to create the gooey and sweet caramel finished product. Be sure to heed all warnings, including keeping children away from the melting process, for safety and best results.

For the vanilla bean Flan:

1 qt. half and half

¾ cup sugar

2 vanilla beans

6 eggs

Steep half and half with sugar and vanilla beans. Remove pan from heat and whisk in the eggs. Strain through a chinoix and bake in custard cups lined with caramel in a water bath at 275 degrees for one hour or until set.

For anise Flan:

Poach anise stars, cinnamon stick and saffron before adding eggs. Allow the mixture to steep in the refrigerator overnight before straining into the prepared custard cups.

For pumpkin Flan:

Replace 2 cups of the ½ and ½ with 2 cups of pumpkin puree and lightly season with ground ginger, allspice, clove, ground cinnamon and molasses