Instructions: Preheat oven to 350 degrees. Arrange six 3/4-cup custard cups or ramekins in 13- by 9- by 2-inch baking pan.

Combine cream, sugar, 2 tablespoons Marsala, and lemon peel in heavy medium saucepan. Stir over medium heat just until sugar dissolves (cream will be only lukewarm). Remove from heat.

Whisk eggs and yolks in medium bowl until well blended. Whisk in cream mixture, then vanilla. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sides of custard cups.

Bake flans until softly set in center, about 35 minutes. Remove flans from water bath and refrigerate uncovered until very cold and firm, at least 3 hours and up to 1 day.

Using knife, cut around flans in cups to loosen. Invert onto plates, shaking to dislodge if necessary. Stir caramel sauce in small saucepan over medium heat until warm, about 2 minutes. Whisk in remaining 3 tablespoons Marsala. Serve flans with caramel sauce.

This recipe yields 6 servings.

Comments: Jason Corrigan, of A Touch of Garlic in Springfield, Massachusetts, writes: "As the chef at a small Italian restaurant, I have only two nights per week off. Thats when I like to come up with simple dishes that my four-year-old daughter and I can make together at home. Well, mostly she just does a lot of pouring and stirring, but she loves to help. I hope one day her younger sister will, too."

Make and chill these a day ahead for a treat that doesnt require much last-minute effort.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.