Pumpkin flan (flan de calabaza)

Combine 1 cup sugar and a quarter cup water in a pan over medium heat, mixing, until the sugar dissolves.

Reduce the heat to the lowest setting and cook until golden, about eight minutes.

Pour the caramel into a lightly greased flan pan or cake pan, spread it evenly, and set aside to harden.

Blend the pumpkin puree, condensed milk, cream cheese, evaporated milk, pumpkin pie spice, Mexican vanilla blend and a pinch of salt on low speed until combined.

With the blender on low, add the eggs one at a time until well combined.

Pour over the caramel and cover with foil, or the lid of a flan pan.

Bring about two inches of water to a boil in a pan big enough for the flan pan, with a steamer rack inside; set the flan on the rack.

Cover and cook on medium-low heat for one hour to one hour 15 minutes, until slightly jiggly in the center with set edges; keep steam water out when lifting the foil.

Turn off and let cool; remove from the pan of water, cover and refrigerate overnight or at least four hours.

Make sure the flan is free of the pan walls, flip onto a serving plate, slice and top with a little whipped cream.