Pumpkin Flan de Queso

"Classic Puerto Rican flan de queso is a thing of beauty. While most traditional flan is made with a mix of milk and eggs, the Puerto Rican version includes cream cheese for even more lusciousness and tang. The canned pumpkin and warm spices here add autumnal warmth. You'll start by making a quick caramel, which might sound scary but is as simple as can be. Just cook water and sugar"

"until the mixture is a deep dark amber color. (Don't stir the caramel; give it a gentle swirl instead.) You'll pour that into a cake pan, then top it with a simple flan mixture (made entirely in the blender) and send it off into the oven, where it will bake gently in a bain-marie, or water bath. You'll know the flan is done when it jiggles in the center like Jell-O."

Classic Puerto Rican flan de queso combines cream cheese with the traditional milk-and-egg base for extra richness and tang. Canned pumpkin and warm spices provide autumnal flavor. A quick caramel is made by cooking water and sugar until a deep dark amber, avoiding stirring and using gentle swirls. The caramel is poured into a cake pan and topped with a blended flan mixture, then baked in a bain-marie (water bath) for gentle, even cooking. Doneness is indicated by a delicate jiggle in the center; a firm wobble signals readiness. After cooling, invert the flan so caramel cascades over the surface.

Read at Bon Appetit