Bloom the powdered gelatin: sprinkle the 5 tablespoons over about 1/2 cup of cold milk and let it sit for 5 minutes, then gently warm until dissolved (do not boil).

Blend the softened cream cheese, flan mix, condensed milk, dissolved gelatin, and vanilla until smooth.

With the blender running, add the remaining milk in a slow steady stream until you have a silky, pourable mixture.

Prepare clear plastic or glass cups and spoon cajeta into the bottom of each.

Pour the flan mixture into the cups, leaving a small headspace. Add a drop or two of yellow food coloring if desired.

Cover the cups and refrigerate for at least 3–4 hours, preferably overnight, until fully set.