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1
Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves.
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2
Increase heat and boil without stirring until syrup turns deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
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3
Quickly pour caramel into eight 3/4-cup ramekins or custard cups.
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4
Using oven mitts as aid, immediately tilt each ramekin to coat bottom.
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5
Transfer ramekins to 13x9x2-inch baking pan.
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6
Set aside.
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7
Combine whole milk, aniseed, cinnamon stick and lemon peel in medium saucepan.
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8
Bring to simmer.
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9
Remove from heat.
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10
Cover and let stand 45 minutes.
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11
Position rack in center of oven and preheat to 350F.
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12
Pour milk mixture into large bowl.
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13
Add remaining ingredients and whisk to blend.
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14
Strain egg mixture into another large bowl.
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15
Pour custard into prepared ramekins, dividing equally.
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16
Pour enough hot water into baking pan to come halfway up sides of ramekins.
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17
Bake flans until center is gently set, about 35 minutes.
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18
Transfer flans to rack and cool.
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19
Cover and chill overnight.
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20
(Can be made 2 days ahead.
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21
Keep chilled.)
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22
Run knife around 1 flan to loosen.
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23
Turn over onto plate.
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24
Shake gently.
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25
Lift off ramekin, allowing syrup to run over flan.
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26
Repeat with remaining flans.
