Have a 2 quart straight-sided round baking, souffle dish, or 2-inch-deep 9” cake pan ready (it also works in an 8” 3- inch deep pan). You will also need a larger baking dish big enough to place the flan in and surround it with water.

In a heavy saucepan, cook sugar and water over medium-low heat until melted and a deep golden caramel color, about 15 minutes. Brush down any crystals on the side of the pan with additional water as necessary. Do not leave the pan unattended, as it can go from caramel to burned quickly.

Quickly pour into the ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom. Let stand for 10 minutes.

Meanwhile, preheat the oven to 350° and heat some water to a boil to make a water bath.

In a food processor bowl, mixer, (or you can do this by hand) beat the cream cheese and the lime zest until smooth.

Beat in the eggs, 1 at a time, until thoroughly combined.

Add remaining ingredients. Mix well.

Using a fine-mesh strainer to remove the zest (The oils from the zest are all that is needed) and any egg impurities, pour over caramelized sugar.

Carefully place the flan baking dish in the larger baking pan.

Pour boiling water into the larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle slightly), 50-60 minutes.

Remove dish from a larger pan to a wire rack. Cool for 1 hour.

Refrigerate overnight.

To unmold, run a knife around the edges, give the pan a quick jiggle to loosen it from the sides, and invert onto a large, rimmed serving platter to catch the caramel. Cut into wedges and spoon the caramel sauce over each serving.