Flan de Queso

Preheat the oven to 350°F.

Add the sugar to a small saucepan and heat over low heat, stirring occasionally, until the sugar fully melts and turns an amber color. This can take up to 20 minutes, so be patient and avoid increasing the heat.

Immediately pour the hot caramel into the flan mold or molds, being very careful as the sugar is extremely hot. Tilt and swirl the mold to evenly coat the bottom and sides. Set aside.

Add the evaporated milk, sweetened condensed milk, eggs, vanilla extract and the cream cheese to a blender.

Blend on medium-high speed for about 2 minutes, until smooth. Strain the mixture through a fine-mesh strainer to remove any remaining bits of egg or cream cheese that didn't blend correctly. The mixture will be nice and smooth, ready to pour into the mold/s.

Pour the custard into the caramel-coated mold/s. Cover tightly with aluminum foil.Note: You may hear a crackling sound when the custard hits the caramel. This is normal.

Place the flan mold inside a larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the flan mold. Bake for 1 hour to 1½ hours, or until set.

After 1 hour, remove the flan from the oven and check doneness by inserting a toothpick or butter knife into the center, it should come out clean. If not, cook for another 15 to 30 minutes. Once done, remove from the oven and let rest at room temperature for 1 hour, then refrigerate for several hours, preferably overnight.

When ready to serve, run a thin knife around the edges of the mold. Place a serving plate on top and carefully invert. The flan should release easily onto the plate with the caramel sauce flowing over the top. Slice and serve.