Classic Mexican Flan

Begin by placing sugar into the 9-inch ring mold and heating it over medium-high heat, stirring constantly to ensure even melting. As the sugar transforms into a golden hue, it will take approximately 10 minutes to achieve this. Be vigilant as the syrup can quickly turn into a burnt, undesirable color due to its high heat sensitivity. Allow the caramelized sugar to cool and harden completely, which should take around 20 minutes.

Next, combine sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender. Blend the mixture until it reaches a smooth consistency, taking about 1 minute to accomplish this.

Pour the blended mixture over the cooled and hardened caramel syrup in the ring mold. Cover the tin with aluminum foil, but make sure to pierce a small hole in the center of the mold using a knife. This will allow steam to circulate and promote even cooking.

Subsequently, place a metal rack inside a large pot filled with water that almost reaches the top of the rack. Bring the water to a boil over medium heat, then carefully position the mold on the rack. Cover the pot with a lid and steam the flan for approximately 45 minutes, or until it is set and firm.

Once cooked, carefully remove the flan from the mold onto a serving plate. Allow it to cool before presenting and serving.