Step 1: Preparing the Caramel: Place a heavy-bottomed saucepan over medium heat and add the granulated sugar. Allow the sugar to melt gradually, swirling the pan occasionally for even browning. The sugar will transform into a golden caramel, exuding a delightful aroma.

Be patient during this process, as it is crucial to achieve the perfect caramelization. Once the sugar has melted and obtained a rich amber hue, carefully pour it into a flan mold, ensuring an even coating on the bottom. Set aside to cool and harden.

Step 2: Blending the Flan Mixture: In a mixing bowl, combine the softened cream cheese, eggs, sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Blend the ingredients until smooth and well incorporated using an electric mixer or whisk. The cream cheese adds a lusciousness and tangy note to the flan, setting it apart from the traditional version.

Step 3: Pouring and Baking: Once thoroughly combined, pour the flan mixture into the prepared flan mold with the hardened caramel. Take care to pour slowly, ensuring that the caramel remains undisturbed. The creamy custard mixture and the caramel base give Puerto Rican Flan de Queso its distinctive layers.

Next, set up a water bath by placing the flan mold inside a larger baking dish. Carefully fill the outer dish with hot water until it reaches about halfway up the sides of the flan mold. This water bath provides gentle and even heat distribution, ensuring the flan bakes uniformly and retains its velvety texture.

Preheat your oven to 350°F (175°C). Once the oven is ready, carefully place the water bath with the flan mold inside the oven. Bake for approximately 50-60 minutes. Make the flan set but still slightly jiggly in the center. The edges will turn golden brown, adding a visual appeal to the dessert.

Step 4: Cooling and Chilling: When the flan is perfectly baked, remove it from the oven. Then let it cool in the water bath for about 15 minutes. Then, carefully remove the flan mold from the water bath and allow it to cool completely at room temperature.

Once cooled, cover the flan mold with plastic wrap and refrigerate for at least 4 hours or overnight. This chilling process allows the flavors to meld and the custard to firm up, resulting in a delectable consistency.