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Creamy Mexican flan with cream cheese and a caramel top is a silky, indulgent classic. This family-favorite dessert is a rich, smooth centerpiece for celebrations and dinner parties.
Preheat your oven to 350°F (175°C). Bring a kettle of water to a simmer for a water bath.
In a dry saucepan over medium-low heat, melt granulated sugar, swirling occasionally—not stirring—until it turns deep amber and liquefies, about 5–8 minutes.
Quickly pour the hot caramel into a 9-inch round baking dish, tilting to coat the bottom before it hardens. Set aside.
Blend cream cheese with eggs, sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until completely smooth and lump-free.
Pour the mixture gently over the caramel in the baking dish. Place the dish inside a larger roasting pan and carefully pour hot water into the pan to come halfway up the sides (bain-marie).
Bake for 55–65 minutes, or until the center softly jiggles but is set around the edges. Avoid overbaking; the flan will set as it cools.
Remove from the water bath and allow to cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.
When ready to serve, run a thin knife around the edge to loosen, invert onto a rimmed plate to reveal the caramel top, and slice.
