• Preheat oven to 350 degrees F. In a tea kettle or pot heat 6 cups of water on low.
• In a small nonstick skillet, pour in 1/2 cup of the sugar. Reserve the remaining sugar for later. Heat to medium. Do not stir at all. After a while, the sugar will begin to melt. Turn and shake the skillet once in a while as it melts and becomes caramel. Have your cake pan nearby. As soon as the caramel is a golden brown color and loose, pour into the bottom of bundt pan and carefully swirl to coat and spread out caramel. Set aside.
• To the blender jar, add the eggs, sweetened condensed milk, evaporated milk, rompope, vanilla and cornstarch. Blend on high until very smooth. Pour into bundt pan.
• Place flan into larger, oven proof pan. The pan should cover the sides of the bundt pan almost to the top. Carefully pour in hot water to the larger pot, making sure you don't get any water in the flan batter. Cover flan with foil paper. Carefully transfer the flan in the water bath onto the middle rack in the preheated oven. Bake the flan for one hour. Check it after 45 minutes. Remove the foil and gently jiggle the pan. If the flan appears firm with a slight jiggle, it's ready. If it's too loose, continue baking for 10-15 more minutes.
• Once flan is fully cooked, remove it from the oven. Remove the foil paper. After 5 minutes, carefully remove it from the water bath. Let it sit for another 15 minutes. In all honesty, I have always chilled my flan before attempting to flip it over onto the serving plate. And doing so, the flan would sometimes not release that easily. I was advised to flip it as soon as I could(15-20 minutes) after it comes out of the oven.
• Gently loosen the edges of the flan from the pan using a butter knife. Using a large shallow plate with a rim, place it on top of the flan. Holding with both hands, one on top of bundt pan and the other holding the plate tight to pan, flip flan over onto the plate. Set onto table. It may not release right away. Gently tap the bottom and sides of the bundt pan to help it release. If it doesn't release after a while, you may have to let gravity take its course. Once the flan releases, chill it uncovered for a few hours before decorating.

Frosted Cranberries and decorating

• Two hours before you are ready to serve the flan, prepare the cranberries.
• In a sauce pan, add 1/2 c of water and half cup of sugar. Heat to medium. After a few minutes, stir to dissolve the sugar. Remove from the heat. Pour in the 12 oz. of fresh cranberries. Stir well to combine and coat evenly.
• Line a baking sheet with parchment paper. Using a slotted spoon, remove the cranberries from the simple syrup, shaking off excess syrup. Spread out evenly onto lined baking sheet. Let cranberries dry for one hour.
• While the cranberries dry, tear off 14-16 mint leaves that are of equal size, more or less. Set aside.
• Once cranberries have dried for one hour, take 24 of them and dredge them in reserved 1/2 cup of sugar until evenly coated. Transfer them to a section of parchment or wax paper. let sit for a few minutes.
• Evenly space out 2 mint leaves(8 sections) slightly overlapping around the flan. I only added 14 all together, but would have liked 16, for 8 servings each having their cranberry decoration. Once you have the mint leaves in place. Gently place three frosted cranberries at the base of where the leaves overlap slightly. Push gently so they stick to the caramel and stay in place. Keep chilled until ready to serve. Store leftovers in the refrigerator.