1. Heat 1/4 cup sugar slowly in a small heavy skillet stirring constantly with a wooden spoon until the sugar melts and turns a light caramel in color.

2. Note: You can make individual servings in custard cups or make 1 large dessert, flan for the entire family, baked in an aluminum mold.

3. Pour a spoonful of caramel in each of 4 custard cups, or pour all of the caramel into 1 large aluminum mold. Cover the entire inside of the mold with this caramel syrup. Let this stand until slightly cooled.

4. In a blender, mix evaporated milk, 1 cup of sugar and 6 whole eggs. Pour mixture carefully into the prepared cups so as not to disturb the caramel.

5. To cook: Place the 4 individual custard cups into a pan of hot water. Or if you are making the 1 large family sized dessert, place the aluminum mold in a larger mold, in hot water. The water should be almost level to the top. Bake. Test with a toothpick. Let it cool. Chill if desired.

5. To serve, turn upside down on a plate and serve cold. Can serve with whipped cream if desired.