Cream Cheese Flan

Take oval-shaped flan molds called llaneras, and pour in 1/4 of the sugar.

Set each llaneras over low heat burner until sugar is melted and golden.
Use tongs to move the llanera repeatedly over the flames to prevent sugar from burning and to distribute melting liquid on the bottom of the mold.
Remove from heat and allow the melted sugar caramel to cool and harden.

While your caramel is cooling, beat Emborg Cream Cheese with an electric mixer at low speed in a large bowl untill the cream cheese is smooth and fluffy (alternatively use a blender).
Add eggs one at a time, beating after each addition.

When the eggs are nicely mixed in the cheese mix, add condensed and evaporated milk, and stir until well-combined.

Let the mixture rest for a few minutes to allow some of the foam to subside.
By now, your caramel should be cooled and harden.

Take your prepared llaneras and pour the mixture carefully. Cover the filled llaneras with foil.

Place them in a wide, oven-safe dish with about 3 cm of water in the bottom (water bath).

Bake in a preheated oven on 190°C for about 50-60 minutes, or ontil a toothpick inserted in the middle of custard comes out clean.

Remove from oven, allow to cool and then refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.