Cuban Flan de Queso

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1. 1Step 1: Gather equipment: a skillet (not a sauce pot), an 8x3 round cake mold, and a roasting pan. Preheat the oven to 350°F.
2. 2Step 2: Add about 3/4 to 1 cup of granulated sugar to the skillet over medium-high heat. Do not stir; watch until the edges start to turn golden. Using a temperature-safe spatula, begin to move the sugar around in the pan, always away from you. As the sugar becomes caramel, it will develop a golden color. When all granules have dissolved and you get a glass-like sheen, turn off the heat.
3. 3Step 3: Carefully pour the hot caramel into the mold, wearing oven mittens to protect your hands. Rotate the pan to coat the bottom and sides evenly, using a spatula to help if needed. As the caramel cools, it will harden. Once coated, set the mold aside.
4. 4Step 4: In a separate bowl, using a hand-held mixer, cream the cream cheese until smooth. Add the eggs and egg yolks and mix to combine. Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix well to combine all ingredients.
5. 5Step 5: Pour the custard mixture through a sieve into the caramel-coated mold. The sieve will capture any cream cheese or egg particles that didn't blend well, ensuring no lumps or clumps in the flan.
6. 6Step 6: Place the mold in the roasting pan and set it on the center oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the mold, creating a water bath (bain-marie). Some people place a wet dishcloth between the mold and the roasting pan.
7. 7Step 7: Bake in the preheated oven for 50 minutes to an hour. Check for doneness: the center should jiggle but not separate. If it splits, cook for 5 more minutes and recheck.
8. 8Step 8: Remove the flan from the oven and let it cool on a baking wire rack for one hour, then refrigerate for at least 4 hours. Leave the roasting pan in the oven and remove/discard the water once it has cooled completely.
9. 9Step 9: When ready to serve, loosen the flan from the mold by applying a little warmth to release the bottom. Return the mold to the roasting pan and add boiling water to the roasting pan. As the sugar warms up, it releases the flan. You can also run a knife around the inside to release the sides.
10. 10Step 10: When the flan has loosened completely, place your serving dish over the flan. Grasp both tightly with your hands and quickly flip the flan onto the serving dish. The flan will drop onto the dish and the caramel sauce will spread out. Serve immediately.