Cream Cheese Flan

3/4 c. sugar

1 12-oz can evaporated milk

1 14-oz can sweetened condensed milk

1 8-oz package cream cheese,

     softened to room temperature

5 large eggs

1 t. vanilla

Preheat oven to 350 degrees.

Heat sugar in a small, heavy-duty saucepan over medium-low heat. Stir constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored.  Quickly pour into bottom of a 2-quart casserole dish. 

Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender; cover.  Blend until smooth.  Pour mixture into the prepared casserole dish. 

Place casserole in a 13x9-inch baking dish; fill baking dish with warm water to 1-inch depth.  Bake 1 hour and 15-25 minutes or until knife inserted comes out clean.  Remove flan from hot water.  Cool at room temperature in casserole on wire rack.  Refrigerate for several hours or overnight.

Run a knife along the edge of the casserole to loosen the flan.  Place a large flat dish on top and invert quickly.