1 1/2 cups sugar, divided
7 egg yolks (save 4 whites)
1 can (14-oz) sweetened condensed milk
1 can (12-oz) evaporated milk
3/4 cup milk
1 1/2 tsp vanilla extract
1/8 tsp salt
4 egg whites
1 block (8-oz) cream cheese, softened
In a medium size saucepan, cook one cup of the sugar over medium heat, stirring constantly, for 5 minutes or until the sugar melts and turns a light golden brown. Quickly pour into a 2-quart flan dish. Using oven mitts, quickly tilt dish to coat bottom and sides. Let stand for 5 minutes so the sugar can harden.
In a large mixing bowl, whisk together the egg yolks with the milks, vanilla extract, and salt.
Process the egg whites, cream cheese, and remaining 1/2 cup of sugar in a blender until smooth. Stir the egg white mixture into the egg yolk/milk mixture. Pour the mixture through a wire-mesh strainer into a large bowl; pour custard over caramelized sugar.
Place the flan dish in a large shallow pan. Add hot water to the pan to a depth of one-third up the sides of the dish.
Bake flan at 350 degrees for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
Run a knife around the edge of flan to loosen then invert onto the serving dish.