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- Prepare the caramel:
- In a small saucepan, place the sugar and water.
- Cook over medium heat until the sugar melts and turns golden brown. Do not leave it unattended to prevent burning.
- Pour the hot caramel into a heat-resistant metal mold or flan dish and spread evenly. Let it cool until it hardens.
- Prepare the flan mixture:
- In a blender, mix the condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract until smooth.
- Pour the mixture into the mold with the caramel.
- Cook in a double boiler on the stovetop:
- Cover the flan mold with aluminum foil to prevent water from entering. If using a flan dish with a lid, make sure it is tightly sealed.
- In a large pot with a lid, place a mat (such as a wire rack or a folded cloth) to prevent the flan mold from coming into direct contact with the bottom.
- Fill the pot with hot water until it covers half of the flan mold.
- Place the mold inside the pot and cover. Cook over medium-low heat for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Cooling and Unmolding:
- Carefully remove the mold from the water and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- To unmold, run a knife around the edges, place a plate on top, and carefully invert the mold.
