Let's Begin!

• In a medium-sized saucepan, cook sugar and water over medium-low heat until melted and golden. Brush down sugar crystals on the sides of the pan with additional water as necessary.
• quickly pour on the bottom of an ungreased 2 quart round souffle dish, while tilting the dish to coat the bottom. Set aside to let cool and set.
• Preheat oven to 350°F.
• In a mixing bowl, beat the cream cheese until smooth and creamy. Beat in whole eggs and egg yolks, one at a time, until thoroughly combined.
• Add in the condensed milk, evaporated milk, and vanilla extract. Whisk together until well combined.
• Using a fine mesh strainer, carefully pour the mixture over the caramelized sugar.
• Place the dish in a large baking pan, the pour boiling water into larger pan to a depth of an inch.
• Bake for 50-60 minutes until the center of the flan is just set when wiggled.
• Remove the dish from the larger pan to a wire rack to cool completely. I suggest putting it in the fridge overnight.
• To unmold, run a knife dipped in hot water then wiped dry, around the edge, and swiftly invert onto a large rimmed serving platter.
• Cut into wedges, then spoon the sauce over each serving.
• Optional: Garnish with fresh fruits.
• Enjoy with family and friends!