Bring ingredients to a soft simmer or soft boil in a sauce pan until amber honey in color, this process will take about 15 to 20 minutes and it will reduce down to about 1/2 cup. When it starts changing to that amber, honey color, take from heat and stir a couple of tlbs of water to cool it down, but before pouring into a 9" round cake pan, place pan in the oven while cooking the carmel sugar so the pan is warm (this will prevent hot carmel mixture from turning into hard candy). When ready pour mixture quickly trying to cover bottom of pan, set aside. The sugar will be very hot, be careful not to burn yourself.
12 oz. can evaporated milk
14 oz. can sweetened condensed milk
6 oz. cream cheese
1 tsp. vanilla extract
4 oz. butter, softened
Cream the cream cheese and the softened butter together, then add and mix the eggs one at a time until well incorporated into the creamed mixture, then blend the sweetened condensed milk, then the evaporated milk and vanilla.
Pour into your prepared carmel sugar pan, then bake in a water bath at 325 oven for 60 minutes until set, or a firmness to the touch. (I usually use a 9X13 aluminum pan). Place flan in pan first then carefully add enough water to be about 1/2 full, place in pre-headed oven. If flan seems to be getting too brown on top and you still have time left on the cooking time, place loosely a piece of aluminum foil on top to stop the browning process. When done, cool at room temperature then place in refrigerator over night. To serve invert onto a platter and slice.
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