- Preheat oven to 350 degrees.
- Have cake pan out and ready. Heat sugar in a small saucepan over medium-high heat. Let sugar sit for about 2 minutes until sugar begins to melt. Be sure to keep an eye on the sugar. Once the sugar begins to melt, stir with a wooden spoon. Continue to stir until sugar melts smooth, careful not to over brown the sugar. Immediately pour caramel into round cake pan, evenly coating the bottom of the pan. You will have to move quickly before the caramel sets. Set pan aside until ready to use.
- Add cream cheese and 2 tablespoons of evaporated milk to the bowl of a stand mixer. With a whisk attachment, whisk the cream cheese and milk until smooth.
- Changing to a paddle attachment, beat in eggs one at a time. You want to change to a paddle attachment so not to incorporate air into the batter. Mix in evaporated milk, sweetened condensed milk and vanilla. Strain flan batter into another bowl to strain out any leftover cheese lumps.
- Pour batter into prepared cake round. Place flan into a large roasting pan in the oven and pour water into the roasting pan outside of the cake pan until the water covers the flan half way. Bake for 1 hour or until set.
- Let flan cool in pan for 5 minutes. Run a knife along the edge of the pan and carefully invert onto a large rimmed platter. Place in refrigerator to cool completely.
Be sure that all your ingredients are room temperature. If you mix cold eggs in with the cream cheese it will lump.
Taking the steps to beat the cream cheese with 2 tablespoons of milk and straining the finished custard will ensure a smooth creamy texture.
Be sure not to use a whisk when adding the eggs. If you do you will end up incorporating air into the custard and that will create air pockets in the cooked flan.