Preheat oven to 325F degrees.

Add sugar to a non-stick skillet and caramelize on medium-high heat until it is golden color, stirring constantly. Make sure not to burn the sugar.

When sugar is fully melted down, carefully pour a little into each individual mold, covering all of the bottom of the mold (which will be the top of your flan).

In a large bowl, beat eggs. Beat in condensed milk, apple sauce and International Delight® creamer until smooth.

Pour egg mixture into individual molds or ramequins, I used small bundt cake molds.

Place the molds in a 2-quart square baking dish.

Place baking dish on oven rack.

Pour boiling water into the baking dish around custard molds to a depth of 1 inch.

Bake for 30 to 45 minutes or until knife inserted in the center of flan comes out clean.

While the flan is baking peel, core and slice the apples and sprinkle with sugar and cinnamon to taste.

Melt the butter in a saucepan and sauté the apple slices for 3-4 minutes turning once until cooked.

Remove apple slices from pan and cool.

Remove flan from oven and let cool completely.

To unmold run a knife around the edges to loosen the flan. Invert into a dish or platter shake gently to release the caramel syrup.

Place the apple slices on top of the flan.