Start by making your caramel—this happens quickly so have everything ready before you begin.

Place 40g white sugar and 15g water in a small saucepan. Here's the most important part: do not stir. Just let it sit there. Turn the heat to medium-low and watch as the sugar slowly dissolves and begins to bubble. You can gently swirl the pan by the handle to ensure even heating, but resist every urge to put a spoon in there—stirring is what causes crystallization and grainy caramel.

Continue cooking until the mixture transforms into a beautiful amber color, like a new copper penny. The moment you see it reach that rich golden-brown, remove it from the heat immediately. The residual heat will continue darkening it slightly.

Now carefully pour in the 20g hot water—stand back because it will bubble up vigorously.

Working fast before it sets, pour this caramel into your flan mold or divide it among individual ramekins. Tilt and swirl to coat the bottom evenly. Set aside to cool and harden while you make the custard.

In a large bowl, combine your completely softened cream cheese with the sweetened condensed milk. Using a silicone spatula or wooden spoon, mash and stir until the mixture becomes completely smooth with absolutely no lumps. This takes a few minutes of patience, but it's worth every second—any remaining cream cheese lumps will show up in your finished flan.

Add the eggs one at a time, mixing well after each addition to ensure a silky consistency.

Here's a little trick—use that same saucepan from the caramel (don't wash it, the residue adds flavor). Pour in the milk, heavy cream, and vanilla if using. Warm it over low heat just until it's warm to the touch, about 60°C or 140°F. You should be able to hold your finger in it comfortably for a few seconds. The goal is warmth, not boiling—boiled milk will give your flan a porous, honeycomb texture.

Slowly drizzle this warm milk mixture into your cheese and egg batter, stirring constantly with your spatula. Go slowly to let the eggs adjust to the temperature gradually.

Once everything is combined, here's the step that guarantees professional results: strain the entire mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. Press it through with your spatula, then discard any bits left behind. This one step eliminates any stray lumps and ensures the silkiest possible texture.

Position a rack in the center of your oven and preheat to 160°C (325°F). Bring a kettle of water to a boil—you'll need it for the water bath.

Place your caramel-lined mold or ramekins into a deep baking pan. Slowly pour the strained custard into the molds over the hardened caramel.

Now cover the mold tightly with aluminum foil. This is crucial—it prevents a skin from forming and keeps water condensation from dripping onto your custard.

Carefully pour the hot water from your kettle into the pan until it reaches about halfway up the sides of your molds.

Bake for 80 minutes. The flan is done when the edges are set but the center still has a slight jiggle—like firm Jell-O, not liquid. A knife inserted near the edge should come out clean. Remove the pan from the oven, then carefully lift the molds out of the water bath. Let them cool completely on a wire rack.

Once at room temperature, refrigerate for at least 8 hours, but overnight is truly best.

When you're ready to serve, run a thin knife around the edge of each mold, pressing gently against the sides to break the seal.

Place a serving plate with a slight lip (to catch the caramel) upside-down over the mold, then quickly and confidently invert everything. Give it a gentle shake—you should hear and feel the flan release. Lift the mold away and watch as the caramel sauce cascades down the sides of your beautiful, golden-brown flan.