Cream Cheese Flan (Flan de Queso Crema)

1. Stir sugar and 1/4 cup water together in a pot over low heat. Cook on low heat, without stirring, until caramel is light yellow and sugar is completely dissolved, 5 to 10 minutes. Pour caramel into an ovenproof flan mold that will fit in the inner steel pot of the pressure cooker. Tilt the mold to evenly coat the bottom with caramel.
2. Blend condensed milk, evaporated milk, cream cheese, and eggs together in a blender until smooth. Alternately, put the ingredients in a bowl and blend with an immersion blender. Pour the milk mixture over the caramel in the flan mold; cover the mold with aluminum foil.
3. Pour 2 cups water into the inner steel pot of the pressure cooker and place the trivet in the water. Place the flan mold on the trivet.
4. Lock the pressure cooker lid in place and set the steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High for 20 minutes. Let the pressure release naturally.
5. Remove the aluminum foil from the flan and check that it is set. If it is not set, cook again on High Pressure for 5 minutes more.
6. Transfer the flan in its mold to a wire rack to cool. Refrigerate until chilled and completely set, at least 3 hours. Invert the flan over a plate to serve.

Mealthy Tip: For a more adult version, add a touch of rum.