Preheat oven at 350 degrees F.
Add the sugar to a small non-stick sauce pan over medium heat.
Shake and swirl the sugar around the pan so the sugar will be evenly distributed as they start to dissolve or turn brown and caramelized.
When the sugar starts to caramelize, lift the pan couple of inches above the heat and keep the pan moving in circular motion.
Once the sugar has liquified, pour into your flan container or dish, making sure to coat evenly the bottom of the dish or container. Set Aside.
Now, pour the condensed milk, heavy cream, evaporated milk, eggs and vanilla extract into the blender.
Blend on high for one minute. After that, strain the mixture using a cheesecloth.
Then pour the mixture over the caramelized sugar in the baking dish or ramekins.
Place the baking dish / ramekins inside a larger baking pan and slide the pan into the pre-heated oven.
Pour enough hot water into baking pan to come halfway up sides of ramekins. This is called the water bath that will allow the flan to bake gently and evenly.
Bake until centers of flans are gently set, about 50 - 60 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours.
Remove the flan from the water bath and let it cool completely.
To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan.
Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.