Flan Napolitano

Preheat oven to 350°F (175°C).

Make the caramel: In a medium saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, until the mixture turns a deep amber color. Watch carefully to prevent burning.

Pour the caramel into the bottom of a 9-inch round baking pan and swirl to coat evenly. Set aside.

In a blender, combine evaporated milk, sweetened condensed milk, cream cheese, eggs, vanilla extract, and salt. Blend until smooth and creamy.

Pour the custard mixture into the baking pan over the caramel.

Prepare a water bath: Place the baking pan inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the flan pan.

Carefully place the entire setup in the preheated oven.

Bake for 55-65 minutes, or until the flan is set but still slightly wobbly in the center. A knife inserted near the center should come out clean.

Remove the flan from the water bath and let it cool completely at room temperature.

Cover the flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

To unmold the flan: Run a thin knife around the edge of the pan to loosen it. Place a serving plate over the pan and invert quickly. The caramel will drizzle down over the flan.

Serve chilled and enjoy!