1-½ cup granulated white sugar
2 - 14oz. cans sweetened condensed milk
2 - 12oz. cans evaporated milk
10 large eggs
1/8 teaspoon of regular cream cheese
4 tablespoons granulated white sugar
1 teaspoon vanilla
½ - ¾ teaspoon orange rind
Place white sugar in a wide pan and stir over medium heat for 8 to 12 minutes until the sugar is nicely melted and has a medium-brown color. Once your caramel is done, immediately pour the caramel into baking mold. Move mold around so caramel covers the sides. Let it cool. As the caramel cools, it will become hard. This is ok.
Using a blender, pour one can of the condensed milk, one can of evaporated milk and 5 eggs and cream cheese and blend for 10 seconds then pour into a large bowl. Repeat the same procedure with the remaining eggs, milk, sugar and vanilla, blend for 10 seconds, pour with the first blended batch. Add orange rind, and mix with a spoon.
Gently pour milk preparation on top of the hard caramel. Place the mold with the flan mix into a larger mold containing enough hot water to reach about two thirds up the sides of the mold. Bake for about an hour minutes or until flan is done. Remove from oven and let it cool for at least an hour. Once flan is cool, you can place it in your refrigerator, 1 ½ hour before ready to serve, take flan out of refrigerator, just before to present it to your guests put a plate on top of flan and quickly invert plate, with a spoon scrape caramel and pour on top of flan.