Classic Mexican Flan

Instructions

1. Preheat the oven to 325°F.
2. Combine the sugar and water in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until it turns a light amber caramel color, about 10 minutes.
3. Pour the caramel into an oven-safe flan mold or baking dish, swirling to coat the bottom evenly. Let it cool slightly.
4. In a blender, combine the eggs, condensed milk, evaporated milk, vanilla, and cream cheese if using. Blend until smooth.
5. Pour the custard slowly over the cooled caramel.
6. Cover the mold with its lid or aluminum foil.
7. Place the mold in a larger pan filled with warm water to about 3/4 inch deep.
8. Bake for about 50 minutes, until the custard is set but still jiggles slightly in the center.
9. Remove from the water bath and let cool completely.
10. Refrigerate for at least a few hours, or until very cold, before serving.
11. Run a knife around the edges to loosen, then invert onto a serving platter.