A traditional creamy custard with a golden sugar glaze.
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Preheat your oven to 350°F (175°C) and place a 9-inch round cake pan or flan mold inside a larger roasting pan.
In a heavy saucepan over medium heat, melt the 1 cup of sugar, stirring constantly until it turns into a smooth, golden-brown liquid caramel.
Quickly pour the hot caramel into the cake pan, swirling it around to coat the entire bottom surface before it hardens.
In a blender, combine the eggs, sweetened condensed milk, evaporated milk, softened cream cheese, vanilla, and salt; blend until completely smooth.
Pour the custard mixture through a fine-mesh strainer into the caramel-lined pan to ensure there are no air bubbles or lumps.
Place the roasting pan on the oven rack and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the flan pan.
Bake for 50 to 60 minutes until the edges are set but the center still jiggles slightly like gelatin.
Remove from the water bath, let cool to room temperature, then refrigerate for at least 4 hours or overnight before inverting onto a plate.
