Pinzon Caramel Syrup was developed by Tino Fernandez in the mid 1980s. Tino or Señor Pinzon as he was affectionately referred to by all who got the chance to know him, came up with the idea for Pinzon Caramel Syrup after speaking with a chef who was badly burned while making the syrup for flan. After several months of experimentation, he arrived at the formula that is still being used today. Pinzon Caramel Syrup is the best syrup made for flan and desserts. It is a completely natural product and tastes great with ice cream, pineapple upside down cake, waffles and other desserts.