I want to add that this picture is not mine. This IS, however, what my flan looks like. I just wasn't able to snap a shot of mine flipped out yet!
1 cup of sugar
1 8 oz package of cream cheese at room temp
1 14 oz can of sweetened condensed milk
1 can of evaporated milk
1 tsp of vanilla
You also need 1/2 cup of water, but I forgot about that before I snapped this picture...
The hardest part of this recipe is making the caramel sauce, and it's so not hard. You just have to pay attention to it. Stir together your cup of sugar and your half cup of water in a small sauce pan over medium heat. Now put your spoon down and don't even think about picking it up to stir your sugar water mixture again. Every few minutes, you're going to swirl the sugar so it doesn't burn, but if you stir it, your sugar will crystallize and you're going to have a big mess.
Let this boil until your sugar turns to an amber color. This should take between 10 and 15 minutes. Just be careful. It can turn from amber to burned in a matter of 15 to 20 seconds.
Set this aside and let it cool and harden.
While you're waiting for your sugar to harden, put everything else into the blender. No, seriously. Throw it all in. Turn it on. Blend it until it's smooth, and pour it on top of the hardened caramel.
To remove it from the dish, run a knife around the edge and hold the very bottom of the dish in a sink of very hot water for a few seconds just to loosen the caramel sauce. Put a plate on top of the flan dish and very quickly flip it. The caramel sauce will ooze all down the sides, and you can cut into it like a delicious caramel cheesecake!