2 Cups Sugar
3/4 Cup Water
1 3/4 Cups Whole Milk
1 Can Condensed Milk
1 tsp Vanilla
1/2 – 8 Oz package Cream Cheese
5 Large Eggs
Preheat Oven to 375° F. Combine 2 cups of sugar with the water in a heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring, until syrup is a deep amber colour. Brush sides of pan down with a wet pastry brush and swirl occasionally, about 13 minutes. Spray a 9 inch diameter cake pan with non-stick vegetable spray. Pour the caramel into the prepared pan. Using oven mitts, tilt and swirl the pan to coat the sides.
Combine whole milk, condensed milk and vanilla in a blender. Blend for 15 seconds. With machine running, add cream cheese, 1 cube at a time and blend until smooth. Add eggs, one at a time, blending 5 seconds after each addition.
Pour custard into the prepared pan. Place the pan in a roasting pan and pour enough water into the roasting pan to come half way up the sides of the custard filled pan.
Bake about 50 minutes. Place flan uncovered, in refrigerator overnight.
To server, cut around flan to loosen. Invert a platter over the flan and flip the flan onto the plate. Gently remove the pan, allowing the flan to settle onto the platter and caramel syrup to pour over the top. Crack the caramel in the bottom of the pan and use as a garnish.
