Cream Cheese Flan for 12 Servings: Velvety Baked Custard

Instructions:

1. Combine sugar and water in a saucepan over medium heat. Stir sparingly until the mixture bubbles and transforms into a deep, mahogany colored syrup.
2. Immediately pour the hot caramel into a 9 inch round cake pan, swirling quickly to coat the bottom completely. Set aside to harden.
3. Place the softened cream cheese into a blender and pulse until smooth. Note: This prevents lumps later
4. Add the condensed milk, evaporated milk, eggs, vanilla, and salt to the blender.
5. Blend on the lowest speed for 30-45 seconds until the mixture is homogenous but without creating foam.
6. Pour the batter through a fine mesh strainer into the caramel lined pan to remove any remaining lumps.
7. Preheat the oven to 325°F (160°C) and cover the flan pan tightly with aluminum foil.
8. Place the flan pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the flan pan.
9. Bake for 60 minutes until the edges are set but the center still wobbles like firm gelatin.
10. Remove from the oven, discard the foil, and let cool to room temperature before refrigerating for at least 6 hours.