2 ounces cream cheese,
softened to room temperature (use the smallest size package
of cream cheese which is slightly over 2 ounces)
Place the sugar in a small skillet over medium high heat and stir constantly
until it liquefies. Allow the sugar to boil and turn a walnut brown color, Watch
carefully because it will burn quickly!!
Pour the caramelized sugar into the bottom of a 9-inch flan pan or souffl dish
(or Pyrex casserole dish) and working quickly, spread it evenly with a rubber spatula
over the bottom of the pan.
Heat the oven to 350 degrees F.
Place the eggs, yolks, vanilla extract, milks, and cream cheese in a blender
or food processor and process for at least 5 minutes. (Depending on the size of
your blender, you may need to blend this in two batches.)
Pour the mixture into the flan pan and place in a baking pan in the center of
the oven. Pour boiling water halfway up the sides of the pan and bake for 1 hour
and 10 minutes or until a knife inserted in the center comes out clean. Watch carefully
and cover the flan with foil if the top seems to be getting too brown.
Remove from the oven, allow to cool to room temperature, then cut around the
edges and invert onto a deep sided serving plate.
Serve each piece with some of
the caramel sauce.
The flan can be made up to 3 days in advance before serving and kept covered
with plastic wrap in the refrigerator. Leave it in the pan until ready to serve.