Preheat oven to 350°F. Grease a cupcake pan well, I used coconut oil.

Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Pour 1-2 tablespoon into each of the cups of the cupcake pan.

In a mixer beat the cream cheese and sugar, carefully add the milk and eggs and continue mixing until smooth. Stir in the vanilla.

Pour over syrup in pan filling each cup.

Place filled pan in a larger 13x9 pan; add enough hot water to larger pan to come halfway up side of the cupcake cups.

BAKE 30 -35 min or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water; cool completely on wire rack. Refrigerate several hours or until chilled.

Run a knife around the edges of each cup and flip onto a lined sheet pan when ready to serve.

Serve with additional caramel sauce if desired.