3. In a small sauce pan, slowly heat up the cane sugar until you get a caramel consistency. Be careful not to burn the sugar or it will give your flan a bitter aftertaste (some people like that, so it is up to you if you want to burn the sugar a bit). While it is still piping hot, pour the melted sugar into the 8×8 pan making sure to cover the bottom. Now pour the rest of the blended ingredients into the pan.