1. Start by pre-heating the oven to 350F.
2. In a saucepan over medium-low heat, cook 1 cup of sugar, continually stirring, not to burn, until the sugar is completely melted and golden. (Once golden, remove off the heat immediately as it will continue to cook) The sugar will get clumpy, but it will eventually melt.
3. Pour into an ungreased, baking dish. We recommend using an 8-inch cake pan, but you can use any oven-safe pan. Tilt the dish to coat the bottom and sides with the caramelized sugar, then set aside.
4. In a blender, combine the rest of my ingredients, Eggland's Best eggs, vanilla extract, evaporated milk, condensed milk, and room temperature bar of cream cheese, and blend until completely smooth.
5. Pour into your baking dish with the caramelized sugar. Place the baking dish into a larger baking pan and add an inch of boiling water. This method is called a bain-marie, a French word for a water bath. The bain-marie helps keep the baking temperature even.
6. Bake for 60 minutes at 350F or until the center looks set. Let the flan cool. We recommend refrigerating for a couple of hours to allow the flan to set.

Recipe Tips:

Make the day before and let it sit overnight!