1Mix together the eggs with the first third of a cup of sugar and the vanilla being careful not to make too many bubbles when stirring the mixture. If you have a fine sieve or strainer,strain the mixture after mixing so you have a smooth finished product.
2In a heavy non stick pot or skillet melt the other third of a cup of sugar on medium high until it begins to melt and turn light brown,stirring constantly,do not overcook or burn the caramel!
3Pour the caramel into four 1 cup ramekins then tilt them to coat the bottoms,let cool for ten minutes. Divide the egg mixture between the four ramekins,sprinkle with spice if desired,place in a shallow baking pan then place in the pre-heated 325 degree oven. Fill the baking pan with very hot water about 3/4 of the way up the side of the ramekins. Bake for 20-25 minutes or until a toothpick comes out the center clean. Refrigerate until ready to serve.
4When ready to serve,run a paring knife along the edges of each flan to loosen the custard from the ramekin then using a cake plate invert the flan onto the cake plate,garnish with berries and chocolate sauce and serve immediately,enjoy!!