• 1 cup granulated sugar
• 1 cup sweetened condensed milk
• 1 12-oz. can evaporated milk
• 8-oz soft cream cheese
• 1 tsp vanilla
• 4 tbsp light rum
• 3 eggs
• ¼ tsp salt
• ¾ cup pureed mamey sapote

1. Set a saucepan over medium heat and place your sugar in. Continually stir until it becomes rich and brown.
2. Pour the browned sugar into a pan, carefully spreading it evenly with up to one inch of sugar. Tilt as you pour to cover the sides as well. and set aside.
3. Preheat the oven to 350°F.
4. Combine both milks, vanilla, rum, cream cheese, and egg into a blender.
5. Blend until smooth. Then, add mamey and blend until smooth.
6. Pour blended mixture into your sugar-coated pan.
7. Place your full pan into a larger pan. Then, pour hot water into your larger pan to a level that is half of your small full pan.
8. Bake for about 45 minutes – 1 hour.
9. Remove from the oven, cool to room temp, and refrigerate overnight.
10. Before serving, run a thin knife around the edge of your flan. Flip over your flan onto a plate with a lip (this is to catch any syrup that may run).
11. Can be served with a spoonful of caramel syrup.

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