2 tb Sugar, divided

      8 oz Cream cheese, softened

      5    Egg yolks, beaten

     13 oz Evaporated milk

      1 cn Sweetened condensed milk

     13 oz Can water measured in milk

           -can
      1 ts Vanilla

      1 pn Of salt

  Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar
  dissolves into a light brown syrup. Pour immediately in flan pan or shallow
  dish and let cool and harden. In mixing bowl, place cream cheese; add
  beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and
  salt. Blend with caramelized sugar and set in a pan of hot water. Bake at
  350 for 1 1/2 to 1 3/4 hr.

  Note - Flan will look soft, but hardens in refrigerator. Be sure to chill
  thoroughly; it is better if it can be refrigerated overnight. When ready to
  serve, invert on a flat plate, and teh flan will come out easily with the
  caramel sauce on top. Do not freeze.