5 eggs
1 can evaporated milk
1 can condensed milk (Eagle Brand)
1/2 c. milk
1 (8 oz.) cream cheese (softened)
5 tbsp. sugar
1 tbsp. vanilla

Mix all in blender.

Caramel Sauce: Cook 2 cups of sugar on the stove until caramelized. Pour into baking dish and swirl around up to the edge. Be very careful; it will be hot, hot, hot. Pour mixture into the dish. Cook en "bano de Maria" (put flan dish in a pan of water) at 350°F for about an hour and 35 minutes (when you first put it in the oven, cover with aluminum foil for about the first 20 minutes or so, so that it won't get too brown on top). It should jiggle but not too much when ready. Cover and refrigerate preferably overnight. Loosen the sides with a knife and say a little prayer and it should flip perfectly. Pour remaining sauce over the flan.

You can also make additional sauce for the top.