Blackberry Flan

PREHEAT oven to 350° F.

HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round pie dish; quickly swirl around bottom to coat.

PLACE evaporated milk, sweetened condensed milk and blackberry preserves in blender; cover. Blend for 30 seconds or until fully combined. Add eggs; blend until combined. Pour into prepared dish. Place dish in large roasting pan; fill roasting pan with hot water to about 1-inch depth. Cover roasting pan with foil. Carefully place in oven.

BAKE for 50 minutes or until knife tip inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

TO SERVE, run a small knife around edge of the dish. Invert serving plate over dish. Turn over; shake gently to release. Garnish with fresh berries, if desired.