Flan Napolitano (Mexican Cream Cheese Flan)

Preheat oven to 350°F (175°C).

Make the caramel: In a 9-inch flan mold or cake pan, add the granulated sugar. Cook over medium heat, stirring constantly, until the sugar melts and turns into a golden amber caramel. Be careful not to burn it. Once the caramel is ready, carefully swirl it around to coat the bottom and sides of the pan. Set aside.

Make the flan: In a blender, combine the whole milk, sweetened condensed milk, cream cheese, eggs, and vanilla extract. Blend until smooth.

Pour the flan mixture into the caramel-coated pan.

Prepare a water bath: Place the flan mold inside a larger roasting pan. Pour hot water into the roasting pan, reaching halfway up the sides of the flan mold.

Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center. A knife inserted near the center should come out mostly clean.

Remove the flan from the water bath and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

To unmold the flan: Run a thin knife around the edges of the flan to loosen it. Place a serving plate upside down on top of the flan mold. Quickly invert the flan onto the plate. The caramel will drizzle over the flan.

Serve chilled and enjoy!