This seasonal take on Puerto Rican flan de queso adds canned pumpkin purée and a touch of warm spice for a welcomed autumnal flair.
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. You’ll pour that into a cake pan, then top it with a simple flan mixture 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.
Pumpkin Puerto Rican Custard Cinnamon Nutmeg Baking Bon Appétit
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