Flan de Queso (Cream Cheese Flan)

Instructions

1. Heat the oven to 350°F (175°C) and bring a kettle of water to a boil.
2. Make the caramel: cook the granulated sugar and water in a small heavy saucepan over medium heat without stirring, swirling once it colors, until deep amber, about 340°F (171°C), 8 to 10 minutes. Pour it into the cake pan right away and tilt to coat the bottom. Let it harden.
3. Put the cream cheese and about half of the evaporated milk in a blender and blend until completely smooth with no flecks, about 30 seconds.
4. Add the sweetened condensed milk, the remaining evaporated milk, the eggs, vanilla extract and fine salt. Blend on low just until smooth, 15 to 20 seconds; avoid whipping in air.
5. Strain the custard through a fine sieve over the hardened caramel. Cover the pan tightly with foil, set it in a roasting pan, and pour boiling water into the roasting pan to come halfway up the sides.
6. Bake until the edges are firm and the center jiggles only slightly when nudged, 60 to 70 minutes; a thin knife inserted near the center should come out clean, and the center should read 170 to 175°F (77 to 79°C).
7. Lift the pan out of the water, uncover, and cool on a rack 1 hour. Cover and refrigerate at least 6 hours or overnight.
8. Run a thin knife around the edge, place a rimmed serving plate on top, and invert quickly. Lift off the pan, let the caramel run down the sides, and cut into 10 slices.