Mom’s Creamy Caramel Flan

In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes.

Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.

In a bowl, beat the cream cheese until smooth.

Beat in eggs, one at a time, until thoroughly combined.

Add remaining ingredients; mix well.

Pour over caramelized sugar.

Place the dish in a larger baking pan.

Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).

Remove dish from a larger pan to a wire rack; cool for 1 hour.

Refrigerate overnight.

To unmold, run a knife around edges and invert onto a large rimmed serving platter.

Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.