Prepare the caramel: In a saucepan, combine sugar, water, and lemon juice. Cook over medium heat without stirring until the sugar melts and turns a deep amber color. Swirl the pan gently for even coloring. Once the caramel reaches a golden-brown shade, immediately pour it into the bottom of your baking dish, tilting it quickly so it coats the base evenly. Let it harden while you prepare the custard mixture.

Preheat the oven: Preheat to 160°C (320°F). Prepare a larger baking tray for a water bath—this ensures the flan bakes gently and evenly.

Make the flan mixture: In a blender, combine eggs, milk, condensed milk, cream cheese, and vanilla sugar. Blend until perfectly smooth and creamy, ensuring there are no lumps. The mixture should look silky and pale in color.

Assemble the flan: Pour the flan mixture carefully over the set caramel. Tap the dish gently to remove any bubbles.

Bake in a water bath: Place the flan dish inside the larger baking tray and pour hot water into the outer tray until it reaches halfway up the sides of the flan dish. Carefully place in the oven and bake for 50–60 minutes, or until the center is just set but still has a slight jiggle.

Cool and chill: Remove the flan from the oven and let it cool at room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.

Unmold and serve: To serve, run a thin knife around the edge of the flan to loosen it. Place a serving plate over the dish and invert quickly. The caramel will flow down beautifully over the creamy surface, forming a shiny golden sauce. Slice and enjoy chilled.