Special equipment: six 3/4- to 1-cup ramekins
Preheat the oven to 350 degrees F.
To make the caramel, add the sugar and 2 tablespoons water to a pan and heat over medium-low heat, stirring to dissolve the sugar. Once the sugar is dissolved, do not stir anymore. Cook until the mixture turns amber brown, about 10 minutes. Brush down the sides of the pan as needed with a wet pastry brush to avoid crystallization. When the caramel is done, pour evenly into six 3/4- to 1-cup ramekins.
Add the cream cheese to the bowl of a stand mixer and whip until smooth. Add the condensed milk, regular milk, cinnamon, vanilla, salt and eggs and beat until smooth and the ingredients are incorporated. Divide evenly among the ramekins over the caramel.
Bring some water to a boil in a kettle. Place the ramekins in a large roasting pan and pour boiling water into the pan until it reaches about halfway up the ramekins. Bake until the custard is set, about 45 minutes. Allow to cool completely, then refrigerate until chilled.
To remove the flans from the ramekins, run a knife around the edge of each flan and invert onto individual serving plates. Garnish with the mixed berries.
Recipe courtesy of Nancy Fuller