Prepare the Sauce:

• Place the sugar in a medium sized, heavy bottom saucepan over medium heat.
• Do not stir, but watch carefully, as soon as the sugar has melted, add the water, balsamic and 1 cup of the blueberries. (set aside ¼ cup to use for garnish)
• Stir until all well incorporated and a thick syrup has formed, set aside.

Prepare the Flan:

• In a large bowl, whisk together the sugar and eggs until well incorporated.
• Add the rest of the ingredients, stir well.
• Add water to the steamer basket set up, and place over high heat.
• Place one to two tablespoons of the sauce in each ramekin, and swirl to coat all sides.
• Fill each ramekin with the egg custard, place in the steamer basket, cover, lower the heat and allow to steam gently for 20 to 25 minutes.
• Remove from the basket and allow to cool. The flan can be enjoyed warm, or cold.
• Add the reserved blueberries to the rest of the sauce.
• Run a small knife around the inside edge of the ramekin to release it.
• Invert onto a plate, garnish with a little more sauce, and serve.