Instructions: Heat a small saucepan over medium heat. Add 1 cup of sugar and let it melt without stirring to prevent crystallization. When the sugar is melted and translucent, increase the heat and stir constantly until it reaches a rich caramel color. Immediately pour the carmelized sugar into a 9-inch glass pie plate, quickly tipping and rotating to coat the bottom of the plate evenly. Set aside to cool. In another saucepan, bring the milk, cloves, and cinnamon to a boil. Remove from the heat and let cool for 5 minutes. Using an electric mixer, beat the eggs on high speed until well beaten and frothy, about 1 minute. Add the remaining cup of sugar and beat until well blended, about 1 more minute. Strain the milk. Pour the milk into the egg mixture and beat vigorously to incorporate, about 30 seconds. Stir in the vanilla. Pour the custard mixture into the caramel-coated pie plate. Place in a larger shallow container filled with enough water to reach half way up the side of the pie plate. Place the custard in the water bath in a preheated 350 F oven. Bake for 45 to 55 minutes. The flan will appear to be soft, but will set as it cools. Let cool, then refrigerate until serving.

Just before serving, unmold the flan by inverting it onto a plate large enough to hold the small pool of caramel sauce. Garnish with whole, fresh strawberries.

WINE: TORRES SANGRIA DE TORRO

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