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1
Preheat the oven to 350 degrees F. Arrange 8 (6-ounce) ramekins in a 9-inch by 13-inch baking pan and place in the oven to heat.
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2
Cook 1 cup of the sugar, 1/4 cup water, and the cream of tartar in a large frying pan over medium-high heat, stirring occasionally, until the sugar turns deep golden and a caramel forms, 8 to 12 minutes.
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3
Remove the ramekins from the oven and pour about 1 tablespoon of the caramel inside each dish.
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4
Tilt the dishes until the caramel thickens and evenly coats the bottoms and 1 to 2 inches of the sides.
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5
Bring a kettle of water to the boil.
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6
In a bowl, whisk the remaining 2/3 cup of sugar with the remaining ingredients (except the whipped cream and graham crackers).
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7
Pour the mixture into the ramekins.
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8
Set the baking pan onto an oven rack.
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9
Pour enough boiling water into the pan to come halfway up the sides of the ramekins.
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10
Bake until the center of the flans barely jiggles and a knife inserted in the center comes out clean, about 25 minutes.
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11
Remove the ramekins from the water and cool on a rack, then chill, covered, at least 4 hours.
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12
5.
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13
Run a thin metal spatula around the inside of each ramekin, then invert onto a deep plate.
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14
Set the the ramekins in hot water for a few minutes to loosen the remaining caramel (not all of it will come off); scrape the caramel over the flans.
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15
Serve with a little fresh whipped cream and crumbled graham crackers.
