Flan recipe calls for a blender; how can I make it in a mixer instead? Cream cheese flan recipes seem to all call for a blender: you just put all the ingredients (possibly minus the evaporated milk) into the blender, kind of willy-nilly, and whizz it up.

Problem is, I don't own a blender. Obviously, wildly throwing together all the ingredients ain't gonna work in a mixer. But what will? For reference, the ingredients I'm working with are 1 package cream cheese, 5 eggs, 1 can sweetened condensed milk, 1 can evaporated milk, and vanilla.


I know (from experience) that the cream cheese must be fully softened — otherwise you end up with a curdled mess. 
Should I beat the eggs separately?
What order should I mix things in? If this were cheesecake, I'd cream the cheese and sugar, but here the sugar is already dissolved in the condensed milk.
In this particular case, you'll be fine using a mixer instead of a blender. You are absolutely right about having the cream cheese at room temperature. Start your mixer at low speed and gradually increase to high. It might take a bit longer - other than that, just do what the recipe says.

Using a mixer instead of a blender would really only make a difference if you were expecting the blades to "cut" an ingredient, like making pesto from basil. Here, you are really only mixing, that's what mixers do best.