Creamy Flan

1. To caramelize sugar, in a large skillet, cook the 2/3 cup sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Pour caramelized sugar into the bottom of a 9-inch deep-dish pie plate; tilt pie plate to coat bottom. Let stand for 10 minutes.

2. Meanwhile, preheat oven to 325 degrees F. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar; beat until combined. Beat in sweetened condensed milk until combined. Beat in eggs, half-and-half, and vanilla until smooth.

3. Place pie plate in a roasting pan on an oven rack. Pour egg mixture into pie plate. Pour boiling water into the roasting pan around pie plate to the depth of 1 inch. Bake about 70 minutes or until top is lightly browned and a knife inserted near center comes out clean.

4. Remove pie plate from water. Cool on a wire rack. Cover and chill for 8 to 48 hours.

5. To unmold, loosen edge of flan with a knife. Invert a serving plate with a rim over pie plate; turn plate and dish over together. Remove pie plate. Spoon any caramelized sugar remaining in the pie plate onto flan. If desired, garnish with Sauteed Plantain Slices and nuts.