I didn't have the right baking equipment, but made it anyway in a 2-qt chef's pan pan (Calphalon 142) immersed in water in a 3-quart saute pan (All-Clad). I was also making this for 2 people, so I changed the serving size to "3" so that it was exactly 2 eggs. This serving size was perfect for my standard sized 6-cup blender! I didn't have any trouble with the sugar: I measured out all the ingredients into a bowl, mixed it, and then dumped it in the blender (could have and should have just done that in the blender), THEN turned on medium-low heat for the sugar on the stove. While the sugar was heating up, I began blending, making sure to lift the sugar pan and swirl it around every so often. When I finished blending, the sugar was beginning to liquefy, so I lifted it off the heat a few inches, and swirled it around my chef's pan. Once the sugar was a beautiful medium amber, I turned off the heat and swirled it around the pan while it continued to cool. Once it had partially set, I dumped in the flan contents from the blender, placed the chef's pan in the saute pan, poured water that I had boiled while doing all the rest into the saute pan, and stuck it into the oven and baked for 50 minutes. It turned out perfectly... but did not flip well, because well, it wasn't baking equipment. All I cared about though, was flavor and texture, and that was spot on! Next time, to make it a little lighter, I will try using 1:1 cream to milk proportions instead.
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I didn't have the right baking equipment, but made it anyway in a 2-qt chef's pan pan...