Place the sugar in a saucepan and heat over medium-high, stirring constantly until it melts and turns into caramel. Quickly pour the caramel into the flan mold and carefully tilt to coat the bottom evenly.

Blend the sweetened condensed milk, evaporated milk, eggs, and cream cheese in a blender until smooth. Pour the mixture into the mold over the caramel.

Cover the mold and cook it in a water bath (bain-marie) inside a pressure cooker for 1 hour.

Let it cool, then refrigerate.

To unmold, place a tray or large plate upside down over the mold, hold both firmly, and quickly flip it over.

Serve and enjoy!