Step 1: Preheat your oven to 180°C (350°F). Prepare a baking dish for a water bath. Coat the bottom of 8 small flan molds or ramekins with a thin layer of caramel sauce.
Step 2: Blend the corn kernels with the sweetened condensed milk, melted butter, and vanilla extract in a blender until completely smooth. You may need to scrape down the sides a few times.
Step 3: Add the eggs and small pieces of softened cream cheese to the blender. Pulse gently a few times, just until combined. Be careful not to overmix; you want to maintain some of those creamy swirls from the cream cheese.
Step 4: Pour the flan mixture into the prepared caramel-coated molds, filling each about 3/4 full.
Step 5: Carefully place the filled molds into your larger baking dish. Pour hot water into the larger dish, reaching about halfway up the sides of the flan molds, creating a water bath.
Step 6: Bake in the preheated oven for 30 minutes, or until the edges are set but the centers still have a slight jiggle. Cooking time may vary based on mold size.
Step 7: Carefully remove the baking dish from the oven. Let the flans cool in the water bath for a few minutes, then transfer the molds to a wire rack to cool completely at room temperature.
Step 8: Once cooled, refrigerate the mini flans for at least 4 hours, or preferably overnight, to allow them to set fully. To unmold, run a thin knife around the edge of each flan, then invert onto a serving plate. Enjoy!