Preparation / Directions:
1. In large saucepan over low heat, combine apples, 1/4 cup sugar, and 1/4 cup water. Cook 15 minutes or until apples are soft; puree in blender or food processor and set aside.
2. In small heavy-bottomed saucepan over medium heat, combine remaining 1/2 cup sugar and 1/4 cup water. Cook, stirring, until sugar dissolves. Continue cooking, without stirring, until mixture turns a golden amber color, indicating that the sugar has caramelized. Remove from heat and carefully stir in spices (mixture may sputter). Immediately pour caramelized sugar into a 2-quart oven-proof mold, turning the mold to coat the entire bottom with caramelized sugar; set aside.
3. Heat oven to 350 degrees F. In small saucepan, bring cream to boil; immediately remove from heat and set aside to cool slightly. In large bowl, beat eggs well; gradually add cream, beating constantly. Fold in apple puree; pour mixture in caramel coated mold.
4. Place large roasting pan in oven; fill pan 1 inch up with water; place flan mold in center of pan and bake 1 1/2 hours or until knife inserted in center comes out clean.
5. Cool flan to room temperature; dip bottom of mold into warm water to melt caramel bottom slightly. Invert flan onto rimmed serving platter and remove mold. Serve.
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