1 c sugar, divided
4 large whole eggs
2 large egg yolks
1 can (14 oz) condensed milk
1 can (14 oz) evaporated milk
1 tsp vanilla extract
8 oz whole cream cheese at room temp
1/4 tsp salt
Preheat oven to 325 degrees.
In a small saucepan, heat 1/2 c of the sugar over medium-low heat until it turns light caramel color (about 15 to 20 minutes), and pour into foil loaf pan.
Combine remaining ingredients thoroughly in blender and pour evenly into loaf pan.
Fill large rectangular baking pan halfway with water. Carefully place flan pan into water pan, and place on center rack of oven. Bake until center of custard is set (about 45 minutes). Let cool to room temp.
Refrigerate 4 hours or overnight.
Before serving, run knife around edges and invert onto plate. May be eaten plain or topped with guava marmalade, dulce de leche, or dulce de coco (all are available in Hispanic section of most supermarkets).
Makes 6 servings.
Ana's Advice: The great thing about the foil loaf pan is that you can pull it apart on the sides. I've had many cakes not unmold correctly, but I've never had it happen to a flan.