CINDY WOLF'S FRESH BING CHERRY FLAN

1/2 cup sugar
2 tablespoons water
2 cups heavy cream
4 whole eggs
2 yolks
1/2 cup sugar
1 pint fresh Bing cherries, pitted and chopped

Preheat oven to 250 degrees F.

Take the 1/2 cup sugar and the water and place in a very clean saucepan. Cook over medium-high heat until the sugar begins to brown. Watch constantly but do not stir. Remove from heat and divide among 4 oven-safe custard cups. Set aside.

For the flan:
Combine all remaining ingredients but the cherries, and whisk together well. Divide the mix among the 4 cups.

Equally divide the cherries among the 4 cups. Place the custard cups in a large roasting pan and fill pan with hot water until it reaches the middle of the cups.

Bake at 250 degrees for 3 hours until middle of custard is just set. It will firm up as it cools. Remove from water bath and chill until completely set.

To serve:
Run a knife around the outside edge of each flan. Invert onto a dessert plate, and shake gently until flan releases from the cup. Serve immediately.

Source: The Baltimore Sun, January 17 2001