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["Preheat oven to 325 degrees F", "For the caramel:
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In a small saucepan over medium-low heat, melt 1 cup sugar. Do not stir the sugar at first, rather swirl the pan in circular motions to melt evenly (stirring will cause the sugar to form crystals, which will create a grainy texture).
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Once sugar is liquified, lower heat (very low). Gently stirring until golden", "Quickly remove from heat and pour into a 10-inch round baking dish, tilting to coat bottom and sides. Set aside", "In a large bowl, beat eggs. Add in sugar, condensed milk, evaporated milk and vanilla. Whisk until smooth
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*If you've decided to use cream cheese, add it in now; careful not to over mix and create little air bubbles", "Place your baking dish into a larger baking pan and put them in the oven. Add hot water to the larger pan (not boiling) until it reaches about halfway up the side of your baking dish. Cover the flan with aluminum foil and bake for about 50-55 minutes or until center is just set. (Your flan should be lightly colored and firm to the touch but not solid -- it'll have a slight wiggle, this is okay -- it'll harden as it cools)
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*To double-check, use a toothpick or the blade of a knife to test the center (it should come out clean)", "Once cooked, carefully remove from oven. Run a knife around edge to loosen. Let cool completely (inside pan)", "To remove your flan: once you've made sure the sides are loosened, put a serving plate on top of the baking dish and quickly invert the two. Carefully and slowly lift the baking dish straight up
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Refrigerate covered for at east 6 hours. Serve chilled"]
