In a saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and turns golden brown. Quickly pour the caramel into a round baking dish, swirling to coat the bottom evenly.

Blend the Flan Mixture

In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, eggs, vanilla extract, and passion fruit puree. Blend until smooth and well combined.

Combine and Bake

Pour the flan mixture over the caramel in the baking dish. Place the baking dish in a larger baking pan filled with water (water bath). Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes or until set.

Cool and Serve

Once baked, remove the flan from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight. To serve, invert the flan onto a plate, top with strawberries, candied pistachios, and a dollop of chantilly cream.