Necessary utensils: double boiler* and lid, wooden spoon, aluminum foil, and plate.
1. Blend with a mixer all the ingredients EXCEPT THE SUGAR in a bowl, and set aside.
2. In a pan (that is the top of a double boiler*) slowly melt the cup of sugar on medium, stirring continually with a wooden spoon. As soon as the sugar is completely melted and a golden brown, remove it from the element. (It will continue to darken.) With the spoon, cover the sides of the pan with the carmelized sugar to about 3 inches high. Immediately set the pan in a sinkful of cold water at least 3 inches deep. Cool the carmelized sugar until it is cracked, and cold to the touch. This is very important! Failure to do so results in flan that is not creamy around the outer inch of the custard.
3. Blend the custard mixture again briefly, and pour over the cooled sugar. Cover very, very tightly with two pieces of foil to give it a steam-proof seal. Take great care to press the foil tightly around the edges! Cover with the pan’s lid. This is extremely important !!! Failure to do so ruins the flan. Set on top of the lower section of the double boiler* that has 2 ½ to 3 inches of boiling water in it. Cook on medium heat for 45 to 50 minutes, or until custard is set.
4. Remove from stove, and let cool in refrigerator for several hours until very cold.. When ready to serve - remove it from the fridge, and give pan a gentle shake to loosen the flan from the sides of the pan. Place a plate on top, holding everything firmly, and quickly flip from top to bottom. The flan will invert onto the plate. Get all the caramel sauce out of the pan and onto the flan.
Serves 6-8 normal people, or one or two flan-deprived maniacs. (Depends on the severity of the deprivation.)
* You may use pans other than a double boiler if they are the same size, and the pan that you use on top has a lid that fits tightly.