Hi Lisa and June...this sounds like a dessert I make constantly for myself. I caramelize sugar as Lisa describes, drizzle it in four custard cups then cook up Jello Egg Custard packaged pudding, pour it on top, sprinkle with nutmeg and refrigerate. Loosen from cup with a sharp knife, invert over serving bowl, and you have a custard/flan with caramel syrup.