Serves 8-10  If you can't find fresh, ripe mamey sapote, use frozen puree.

Have ready a flanera pan with a lid, or a 9-inch cake pan. Place sugar in a small saucepan and set over medium heat, stirring constantly, until it’s a rich caramel color. Immediately pour into pan and tilt pan to cover the bottom and sides up to one inch – use a pot holder and be careful with hot syrup. If you’re using a flanera, cook sugar in the pan. Set aside.  
 
Preheat oven to 350 degrees. To make flan, combine sweetened condensed milk, evaporated milk, cream cheese, vanilla, light rum and eggs in food processor or blender. (A mixer will not give you a smooth flan). Process or blend until smooth, scraping down sides. Add mamey and blend until fully incorporated. Pour mixture into prepared pan. If using a flanera, place the lid on. Place pan in larger pan and add enough very hot water to come up halfway up the side of the pan. Bake 45 minutes to one hour. Center should feel somewhat firm to the touch. Remove from oven and let cool to room temperature, then cover with plastic wrap and refrigerate overnight. To serve, carefully run a thin metal knife around the edge. Place a flat plate with a lip on it to catch the syrup and flip over. If flan doesn’t release, place pan in a bigger pan filled with hot water for 10-15 seconds and try again. Serve with a spoonful of caramel syrup.