A creamy and perfectly sweet cream cheese flan that is not only delicious but may be the best you've ever tasted.
Preheat oven to 325°F. Pour sugar into a heavy saucepan and cook over medium heat, stirring frequently, until completely melted and caramel-colored, about 10 minutes.
Working quickly, carefully pour melted caramelized sugar into an 8-inch round baking pan. Using potholders, tilt the pan to completely coat the bottom. Set aside.
In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in eggs, one at a time. Beat in sweetened condensed milk, evaporated milk, vanilla, and salt to make the custard.
Set prepared round baking pan in a 13 x 9-inch baking dish. Gently pour the custard mixture into the round pan over the caramelized sugar. Carefully fill the larger baking dish with 1-inch of boiling water. Bake 45 to 50 minutes or until custard is set.
Carefully remove the round pan from the hot water. Cool on a wire cooling rack for 1 hour. Cover and chill for several hours, preferably overnight.
To serve, invert pan onto a rimmed serving plate to remove the flan. Cut into wedges. Spoon caramel from serving platter over the flan.