Preheat the oven

• Preheat the oven to 160 °C.

Make the caramel

• Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel.
• Immediately pour into the bottom of the baking dish and let it set.

Blend the custard

• Combine the eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla extract and cinnamon in a blender.
• Blend until completely smooth.

Assemble the flan

• Pour the custard mixture over the hardened caramel.
• Cover tightly with foil and place the dish in a larger roasting pan.
• Fill the pan with hot water until it reaches about halfway up the sides of the flan dish.

Bake in a water bath

• Bake until the custard is just set.

Cool and chill

• Let cool, then refrigerate until completely chilled.

Unmold and serve

• Run a knife around the edge and invert onto a plate to release the caramel.