Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, melt the granulated sugar over medium heat, stirring gently until it turns into a golden caramel. Quickly pour the caramel into a 9-inch round baking dish, swirling to coat the bottom evenly. Be cautious as the caramel is very hot!
3. In a blender, combine the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and softened cream cheese. Blend until the mixture is smooth and creamy with no lumps.
4. Pour the custard mixture over the caramel in the baking dish.
5. Prepare a water bath by placing the baking dish into a larger baking pan or roasting pan. Fill the larger pan with hot water, about halfway up the sides of the baking dish.
6. Carefully transfer the pans to the preheated oven and bake for about 60 minutes, or until the flan is set. A toothpick inserted into the center should come out clean.
7. Remove the flan from the water bath and let it cool to room temperature.
8. Once cooled, refrigerate the flan for at least 4 hours, or ideally overnight, to allow it to fully set.
9. To serve, run a knife around the edges of the baking dish to loosen the flan. Place a serving plate on top of the dish and invert it to release the flan. The caramel sauce will flow over the top, creating a beautiful presentation.
10. Slice and serve the Flan Napolitano chilled. Enjoy this delightful dessert with family and friends!