Instructions: Medium heat, cook 1/2 cup of the sugar, stirring constantly after it starts to bubble, until it caramelizes, 6 to 8 minutes. Divide the syrup among 8 custard cups, or pour into a 2-quart ovenproof mold, and swirl to coat the bottom. Set aside. 2. In a medium-size, heavy saucepan over medium heat, heat the half-and-half and sugar almost to scalding, and set aside. 3. In a large bowl, whisk the eggs and yolks together until blended. Gradually add the cooled half-and-half, coconut, and vanilla, and mix well. 4. Pour the mixture into the prepared custard cups or mold, place in a large pan, and fill the outer pan with lukewarm water two thirds the height of the cups or mold. Bake 1 hour for a large mold and slightly less for custard cups, or until a cake tester inserted in the flan comes out clean. Remove from the water bath, allow to cool to room temperature, cover, and refrigerate. 5. To unmold, run a knife along the inner edge of the mold or cups and invert the custard onto a plate. Spoon the caramel over the top and garnish with fresh berries.

Makes 8 servings Variation: Combine 1 pint of berries with sugar to taste, puree in a food processor fitted with a steel blade or blender, and spoon around the flan. FLAN DE COCO Coconut Flan

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