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."

Classic Puerto Rican flan de queso combines cream cheese with milk-and-egg custard, enriched with canned pumpkin and warm spices for autumnal flavor. Make a quick caramel by cooking water and sugar until it reaches a deep dark amber color, swirling gently rather than stirring. Pour the caramel into a cake pan and top with a blended flan mixture. Bake the pan in a bain-marie so the custard cooks gently and evenly. The flan is done when the center jiggles with a delicate wobble; a dramatic slosh requires more baking. Cool and invert to let the caramel cascade down the sides.

Read at Epicurious