Step 1
Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing.
Step 2
Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C) or until the sugar turns light golden brown. Remove from heat immediately as sugar will continue to darken.
Step 3
Pour the caramel in an 8-inch baking dish coating the bottom and sides of the dish. Let caramel harden about 5 minutes.
Step 4
Preheat an oven to 325 degrees F (165 degrees C).
Step 5
Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals stirring after each melting for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
Step 6
Cream together the cream cheese mascarpone cheese evaporated milk sweetened condensed milk eggs and melted white chocolate in a bowl until smooth.
Step 7
Pour the cream cheese mixture over the hardened caramel.
Step 8
Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water.
Step 9
Bake in the preheated oven until a knife inserted into the center comes out clean about 1 hour.
Step 9
Refrigerate until completely chilled 5 to 6 hours. To serve run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate and invert it to tip the flan out of the pan and onto the plate.