Mexican Flan

Gather the ingredients. Preheat the oven to 350 F and position the rack in the middle of the oven.

In a medium saucepan over medium-high heat, gently heat the sugar. You can occasionally swirl the pan, but do not stir.

Cook until the sugar is melted and transforms into a beautiful caramel color, about 5 to 7 minutes.

Pour the caramelized sugar evenly into the bottom of six 8-ounce ramekins. Set aside, and allow to cool slightly while you proceed with the next steps.

Using a thin, sharp knife, remove the seeds from the vanilla bean by cutting it in half lengthwise and gently scraping out the center.

In a blender combine the sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla bean seeds. Puree until smooth.

Pour the mixture into the ramekins with the caramel, dividing it evenly among each of them.

Place the filled ramekins into a large roasting pan. Pour boiling water into the roasting pan filling to about halfway up the sides of the ramekins. Make sure not to allow any of the water to splash up and get inside the ramekins.

Cover the roasting pan tightly with aluminum foil. Carefully place in the preheated oven and bake for 45 to 50 minutes, or until the flan has set.

Carefully remove the baking pan from the oven so as not to splash the water. Remove the foil using oven mitts, and stand back to avoid getting burned from the steam escaping. Protect your hands and remove each of the flans from the roasting pan. Place them on a wire rack and cool to room temperature. Once cool, transfer the flans to the refrigerator and chill until ready to serve.

When ready to serve, run a wet knife around the rim to loosen it from the ramekin. Invert onto a place and allow the flan to slide out onto the plate, caramel side up. Serve cold.