Creamy & SIMPLE Cream Cheese Flan

Ingredients:
1 cup granulated sugar 
1 8 ounce package of light cream cheese, at room temperature
4 large eggs
1 12 ounce can evaporated milk
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract.

Method:
Adjust oven rack to center position and heat oven to 325*. Bring a tea kettle of water (about 1 quart) to boil and keep on low heat until ready to use.
Place sugar in a skillet over medium heat. Stir continuously until the sugar turns into a light brown syrup. Very quickly pour into bottom of a 10 inch pie plate or quiche pan. (Syrup hardens almost immediately, so you need to work quickly.) Set pie pan inside of a roasting pan or large baking dish.
Beat cream cheese with a mixer until light and fluffy, in a mixing bowl. Add eggs, one at a time, scraping down sides after each addition, to avoid lumps. Beat in both milks and vanilla until smooth. Pour mixture into the pie pan resting in the baking pan. Set the pan in the oven. Carefully pour hot water into the baking pan so it comes half way up the outside of the pie pan. Bake until flan is "jiggly" but set, about 1 hour. (A knife inserted, half way between the center and the outer edge of the flan, should come out clean.)
Remove from oven, cool to room temperature and then refrigerate until ready to serve (at least 3 hours or overnight). Run a small knife around inside perimeter of pie plate to loosen flan. Invert onto a large, lipped platter. Cut into wedges and serve. Serves 8.
Per serving: 429 calories, 13g protein, 59g carbohydrates, 15g fat (10g saturated), 153mg cholesterol, 0g fiber & 256mg sodium

Note:
I prefer a more traditional flan, but I had some cream cheese that I needed to use, when I came across this recipe. It turned out well. It is richer than a tradition flan, so you only need a very small slice. It is a very nice blend of flan and cheesecake.