---------- Recipe via Meal-Master (tm) v8.04
  Categories: Mexican, Cheesecakes
       Yield: 6 servings
       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
       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