Cheese Flan

In a small saucepan, whisk 3/4 cup evaporated milk with sugar and cornstarch until well blended. Heat over medium heat, whisking constantly, until mixture comes to a boil and thickens. Remove from heat.

Lay out 6 (1/2 cup) ramekins and a baking pan with sides deep enough to hold 1 inch of water. Preheat oven to 325°F.

Stir sugar and water together in small saucepan over low heat until sugar dissolves. Increase heat to medium and heat, brushing down sugar crystals occasionally, until mixture turns a golden brown, about 10 minutes.

Note: Sugar will caramelize quickly at the last minute. Watch it carefully!

Pour approximately 1 tablespoon caramel into the bottom of each ramekin, swirling to coat. Set ramekins inside baking dish.

In a medium mixing bowl, beat cream cheese, eggs, egg yolk, sugar, vanilla, 3/4 cup sweetened condensed milk and remaining 3/4 cup evaporated milk together until well blended and smooth.

Carefully portion 1/2 cup flan mixture into each ramekin.

Place the baking pan in oven and fill the pan around the ramekins with 1 inch of water. Cover the baking dish tightly with aluminum foil and bake about 30 minutes or until flan just barely jiggles when tapped and knife inserted comes clean.

Remove ramekins carefully with tongs. Cool no more than 2 hours at room temperature. Refrigerate at least 2 hours or until ready to serve.

To serve, run a knife around the rim to loosen the filling and turn flan out onto serving plate.