CARAMEL:

1 c. sugar
1/3 c. water (just enough to make the sugar cook smooth)

FLAN:

1 (14 oz.) can condensed milk
1 (12 oz.) can evaporated milk
6 eggs
Pinch of salt
1 tsp. vanilla
8 oz. cream cheese, softened at room temperature

Cook the sugar and water in the flan mold until it turns light brown. Coat the mold by turning it around. Let it cool.

In a blender, put all the ingredients. Blend until no lumps of cream cheese remains. Pour into cool mold. Place mold in larger pan and pour enough hot water into larger pan to come halfway up the sides of the mold.

Bake at 350 degrees for 1 hour or until inserted knife comes out clean. Cool and then chill before cutting. It can be made the day before.