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. A delicate wobble means it’s perfectly cooked, while a dramatic slosh means it needs a bit longer. Once cooled, you’ll invert the flan onto a platter, allowing the caramel to cascade down the sides for a dramatic presentation, making you an instant hero.
