Flan de coco (coconut flan)

1. Medium heat, cook ½ cup of the sugar, stirring constantly after it starts to bubble, until it caramelizes, 6 to 8 minutes.
2. Divide the syrup among 8 custard cups, or pour into a 2-quart ovenproof mold, and swirl to coat the bottom.
3. Set aside.
4. In a medium-size, heavy saucepan over medium heat, heat the half-and-half and sugar almost to scalding, and set aside.
5. In a large bowl, whisk the eggs and yolks together until blended.
6. Gradually add the cooled half-and-half, coconut, and vanilla, and mix well.
7. Pour the mixture into the prepared custard cups or mold, place in a large pan, and fill the outer pan with lukewarm water two thirds the height of the cups or mold.
8. Bakei 1 hour for a large mold and slightly less for custard cups, or until a cake tester inserted in the flan comes out clean.
9. Remove from the water bath, allow to cool to room temperature, cover, and refrigerate.
10. To unmold, run a knife along the inner edge of the mold or cups and invert the custard onto a plate.
11. Spoon the caramel over the top and garnish with fresh berries.
12. Makes 8 servings variation: combine 1 pint of berries with sugar to taste, puree in a food processor fitted with a steel blade or blender, and spoon around the flan.
13. Flani de coco coconut flan.