Preparation
In a saucepan over medium heat, mix the sugar and water.
Cook without stirring until the sugar dissolves and the mixture begins to bubble.
Continue cooking until the caramel turns golden (be careful not to burn it).
Pour the hot caramel into a flan mold (or individual molds) and swirl the mold to coat the bottom and sides. Let it cool while you prepare the flan mixture.
In a large bowl, combine the sweetened condensed milk, evaporated milk, cream cheese, eggs, vanilla, and salt.
Blend well with an electric mixer or in a blender until the mixture is smooth and homogeneous.
Preheat the oven to 180°C (350°F).
Pour the flan mixture into the prepared mold with caramel.
Place the mold in a larger dish with hot water (a water bath). This helps the flan cook evenly.
Bake for about 50-60 minutes, or until the flan is firm and a knife inserted comes out clean.
Remove the flan from the oven and the water bath. Let it cool to room temperature.
Then refrigerate for at least 4 hours or overnight to ensure it’s well chilled.
To unmold, run a knife along the edges of the mold and place a large plate on top. Quickly invert the mold, allowing the flan to slide onto the plate.
You can decorate the flan with fresh fruit, nuts, or a bit of whipped cream if desired. Enjoy your cream cheese flan!
