Preheat oven to 350° F.

Heat sugar over medium-high heat in a medium pan.  Swirl until mixture is light amber color and sugar has dissolved.  Do not stir.  Pour in a 9-inch baking pan.  Using an oven mitt, carefully swirl around to coat bottom of pan.

Place evaporated milk, sweetened condensed milk,  pineapple syrup, crushed pineapple and eggs in a blender container.  Blend on medium speed for 10 seconds. Pour mixture into prepared pan.  Place prepared pan in a large roasting pan and fill roasting pan with hot water approximately half way up the baking pan.  With with aluminum foil and carefully place in oven.

Bake for 45-50 minutes.  Remove from oven and place on cooling rack.  Flan will be wobbly.  Let cool covered in the water-filled roasting pan for 2 hours then remove mold from roasting pan. refrigerate overnight.

To serve, run a small knife on the edge of the flan.  Invert on a serving plate shaking gently to release the flan.  Garnish with pineapple slices, maraschino cherries and mint and enjoy.