CUSTARD:

1 qt. milk
5 anise seeds
Peel from 1/2 lemon
3 inch cinnamon stick
1 3/4 c. sugar
8 eggs
1 1/2 tsp. vanilla

Boil milk with anise seeds, lemon peel, cinnamon stick and sugar; stir constantly until mixture boils; remove from heat and let stand 15 minutes; strain. Mix eggs with the vanilla; add to above mixture and stir about 1 minute, set aside.

CARAMEL:

1 c. sugar
1/4 c. rum

Cook and stir until sugar has dissolved and turns a caramel color, then pour this mixture equally into 6 custard cups (or large quiche dish); pour equal amounts of egg mixture into cups; place in shallow pan with enough water to cover the cups 3/4 way; bake 350 degrees for 35 minutes (longer for large dish). Remove from pan of water and cool on rack; cover and refrigerate. To unmold flan, loosen edges with knife; invert cups onto serving dish.