Take the flanera and add 1 cup of sugar over medium heat. Use a thick pot holder as the flanera does not have a handle.
Stir constantly until the sugar melts and turns a light amber color.
Remove the flanera from heat and continue to stir. This is very import. The flanera retains heat very well and your sugar will burn if you don't continue to stir until it cools and thickens a bit.
Roll the pan so that the sugar coats the sides of the flanera and then set aside to cool.
The sugar may crack as it cools. This is normal.
Preheat your oven to 350 degrees
In a blender combine the remaining ingredients and mix until smooth.
Pour into the flanera. Place the lid on top of the flanera and lock down.
Place the flanera in the cake pan or Pyrex dish and add about 2 inches of hot water to the pan or enough to go half way up the ramekins or pan.
Place on the middle rack of your preheated oven.
Bake for 1 1/2 hours.
Be very careful when removing from the oven.
Pour water out and remove the flanera. You can open the lid and take a peek. Just don't burn your hand piggies.
Place in the refrigerator for two hours to cool ENTIRELY. Another very important part. You want the flan to set in the middle.
After cooled throughout remove the lid. Use a buster knife to losen around the inside of the flanera. Place a serving dish on top and invert the pan on top of the serving plate.
Add whip cream if desired.