Caramelized Flan

3/4 cup sugar
8 oz. cream cheese
5 eggs
1 14 oz. can sweetened condensed milk
1 12 oz can evaporated milk
1 tsp vanilla extract

Cook sugar in a small heavy sauce pan, stirring continuously until it is a
rich golden color. Pour into a 10 inch round baking dish, making sure that
the entire bottom is coated. Set aside. Beat cream cheese until smooth.
Add eggs, one at a time, beating between each. Beat in both cans of milk
and vanilla. Beat until very smooth. Pour into the carmel coated pan.
Place baking dish into a larger roasting pan. Place in middle rack in
oven. Now, pour boiling water into the roasting pan (taking care not to
get any into the flan mixture) until the water reaches half way up the
sides of the baking dish. Bake at 350* for 50-60 minutes until center is
just set. Cool for one hour on a wire rack, and then chill in refrigerator
at least eight hours. Before serving, run a knife around the edges of the
baking dish and invert on a pretty rimmed serving platter.


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