A nutty, textured custard made with finely ground blanched almonds.
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Preheat your oven to 350°F (175°C) and place a large roasting pan on the middle rack.
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.
Carefully pour the hot caramel into a 9-inch round cake pan or flan mold, tilting it quickly to coat the entire bottom surface evenly.
In a blender, combine the ground almonds, sweetened condensed milk, evaporated milk, eggs, cream cheese, vanilla, almond extract, and salt.
Pulse the blender until the mixture is completely smooth and the almonds are fully integrated into the custard base.
Pour the custard mixture over the hardened caramel in the mold, then cover the mold tightly with aluminum foil.
Place the mold inside the roasting pan and fill the pan with hot water until it reaches halfway up the sides of the flan mold (Baño María).
Bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly; cool completely at room temperature before refrigerating for at least 4 hours.
