PREHEAT oven to 325° F.
HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of deep-dish 9-inch pie plate; swirl around bottom and sides to coat.
COMBINE evaporated milk and sweetened condensed milk, eggs and vanilla extract in medium bowl. Pour into prepared pie plate. Place pie plate in large roasting pan; fill roasting pan with warm water to about 1-inch depth.
BAKE for 45 to 50 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
TO SERVE: run small spatula around edge of pie plate. Invert serving plate over pie plate. Turn over; shake gently to release. Caramelized sugar forms sauce. Garnish with fruit as desired.