Port Flan

Directions

1. 1
   {"0":"Preheat oven to 325. Stir 3\/4 cup sugar and 1\/3 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing sides of pan with pastry brush dipped into water and swirling pan occasionally. Carefully pour caramel into six 1\/2 cup custard cups. Set aside.","2":"Boil Port in heavy medium saucepan until reduced to 1\/2 cup, about 8 minutes. Remove from heat. Add remaining 1\/3 cup sugar and whish until sugar dissolves. Whisk in 1 1\/2 cups cream, then eggs. Divide mixture among caramel-lined cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until center of each custard moves only slightly when cup is shaken, about 40 minutes. Remove custards from water; cool. Refrigerate overnight.","4":"Invert custards onto plates. Tops with whipped cream and berries."}