Cream Cheese Flan

Preheat oven to 350 degrees.

Combine sugar and water in a medium saucepan, cook over low heat, stirring constantly for 3 to 4 minutes or until dissolved.

Increase heat to medium-high, boil without stirring for about 15 minutes or until caramel colored. Quickly pour over bottom and sides of 12 six ounce custard cups (if syrup hardens, soften over low heat).

Place evaporated milk, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender container, cover and blend well.

Pour mixture into prepared custard cups.

Arrange in one or two large pans, pour hot water in pans to 1 inch depth (water bath).

Bake for 35 to 45 minutes or until knife inserted near center comes out clean.

Cool in pans on wire racks for 20 minutes.

Refrigerate for several hours or overnight.

Run knife around rims and gently shake to loosen.

Invert into serving dish.