This is a great make ahead dessert! Can be make and left in pan for a day or two before inverting and garnishing with blueberries. Try with different fruit as well, like raspberries or blackberries.
Preheat oven to 350F and set a kettle of water to boil.
Place an 8-9 inch cake pan with at least 2 inch sides inside a large baking pan or a rimmed baking sheet.
. In a small sauce pan over medium heat, melt sugar until completely dissolved. Watch carefully so it does not burn, swirling the pan to stir. Once it turns a dark caramel color remove from heat. Immediately, pour into bottom of cake pan working quickly before it hardens. Use a hot mitt to move the caramel around in the pan if necessary. Set aside.
In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla and blend until combined well and is as smooth as possible. Pour custard through a fine mesh strainer to ensure a smooth flan. Pour custard over caramel in pan.
Place pan in oven and pour boiling water into larger pan to create a water bath. Bake for an hour or until set around the edges with a slight jiggle in the middle.
Remove from oven and let the flan cool in the water bath for about an hour. Once cool, remove from bath and refrigerate at least two hours or overnight. When ready to serve, run a knife around edges to loosen. Set a serving plate (with sides) over pan and invert. Top with fresh blueberries and serve cold in wedges.