White Chocolate Flan

In a medium saucepan, combine the granulated sugar, brown sugar, and water. Stir occasionally over medium-high heat until the sugar dissolves completely. (5 minutes)

Once the mixture begins to boil, stop stirring and gently swirl the pan to redistribute the caramel as the sugar starts to darken. Cook until the sugar turns a light golden-brown color, reaching approximately 310°F (160°C). Remove from heat immediately. (5-7 minutes)

Carefully pour the caramel into an 8-inch baking dish, ensuring the bottom and sides are evenly coated. Allow the caramel to harden completely. (5 minutes)

Preheat your oven to 325°F (165°C).

In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring after each interval to prevent scorching. Continue until fully melted and smooth. (1-3 minutes)

In a large mixing bowl, cream together the softened cream cheese and mascarpone cheese until light and fluffy. Gradually add the evaporated milk, sweetened condensed milk, eggs, and melted white chocolate, mixing until smooth and well combined.

Gently pour the cream cheese mixture over the hardened caramel layer in the baking dish.

Place the baking dish inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the baking dish (creating a water bath).

Bake in the preheated oven until a knife inserted into the center comes out clean, approximately 1 hour. (60 minutes)

Remove from the oven and let cool completely at room temperature. Then, refrigerate for at least 5-6 hours, or preferably overnight, to allow the flan to chill and set properly. (300-360 minutes)

To serve, run a thin paring knife along the edges of the baking dish to loosen the flan. Cover the dish with a serving plate and carefully invert it to release the flan onto the plate. Enjoy!