5-Step Delish Puerto Rican Pumpkin Spice Coquito Flan Recipe
Want to up your dessert game this holiday season? Try this delicious Puerto Rican pumpkin spice coquito flan recipe and get ready to taste autumn on a plate!
Jump to RecipeGrowing up in Puerto Rico, flan was a staple during family gatherings. It is made with all sorts of flavors: cheese, coffee, chocolate, pumpkin, you name it. There is also a cross between flan and cake we like to call “flancocho” and it is delish but that is a recipe for another day.
During my first Thanksgiving away from Puerto Rico, I knew I had to make flan. I went with a favorite: flan de queso (cheese flan). It was such a hit, I have continued making it for the holiday season ever since.
This year, however, I decided I wanted to try a traditional U.S. Thanksgiving flavor: pumpkin spice, but it needed something else, so I chose to add-on one of my favorite Puerto Rican flavors: coquito. Let me tell you… the result absolutely blew my mind! I am a huge fan of pumpkin flavor and coquito, but I never thought this pumpkin spice coquito flan would beat my classic flan de queso out of first place. The spices balance out the sweetness of the coconut perfectly, and the flavors together create the silkiest, most luscious dessert… It is autumn on a plate!
The best part of this recipe is that you only need simple ingredients that are very common during fall season. This dessert will fit perfectly during Thanksgiving or Christmas eve, and it is an excellent way to surprise everyone this year!
Where is Flan from Anyway?
Flan can be found all the way back in Ancient Rome, where they made sweet and salty dishes with any leftover eggs. From there, Spaniards gave it their own twist and took it with them during colonization, which is how it made its way to Latin American Countries’ cuisines. This article explains flan’s origins thoroughly and extensively. Give it a quick look!
Making Puerto Rican Flan.
The base ingredients for any Puerto Rican flan recipe are sweetened condensed milk, 5-6 eggs, vanilla extract, and a cup of sugar for the caramel. The variations will determine the main flavor you want your flan to have. E.g., to make a cheese flan, you add cream cheese and evaporated milk.
For this pumpkin spice coquito flan you need coconut milk, cream of coconut, evaporated milk, condensed milk, pumpkin puree (I used canned), pumpkin spice, ground cinnamon, nutmeg, vanilla extract, 5 eggs, and coconut flakes (optional).
Of all the recipes I have made, this Pumpkin Spice Coquito Flan climbed its way up to my favorite for the holidays. It is creamy, rich, and perfect for special occasions or holiday gatherings.
Caramelizing the sugar.
To make the caramelized sugar, you need a small sauce pan and one cup of granulated white sugar. A lot of people use water to dissolve the sugar, but I prefer to caramelize the sugar directly in the pan without water. It is more about personal preference than anything. I remember this process being a little intimidating at first but trust me… it is much easier than it seems!
Set the stove to medium heat and pour the sugar in the pan. I spread it in an even layer across the bottom of the pan and keep an eye on it. As it begins to caramelize, use a wooden spoon or silicone spatula to stir it. Continue doing so, even pressing on the clumps, until it is all dissolved and turns an amber color.
At this point, pour the caramel sauce into your flan mold. With oven mitts, grab the mold and swirl the caramel around to cover the bottom and about one to two inches high on the sides of the pan. This is the caramel layer that covers the flan. Set it aside and work on the custard.
Making the custard mixture.
You want your custard to have a silky texture. For this reason, it is best to add all the ingredients to a blender or food processor to ensure a homogeneous blend as much as possible. Then pour the custard mixture through a sieve to remove any remaining lumps. Pour the mixture into the mold, over the caramel. You might hear some cracking noises, that is completely normal.
Prepare hot water for the baño de maria (water bath) and place the roasting pan or whatever larger pan you are using in the oven. Pour some of the hot water into the larger pan, then place the flan mold inside. Continue pouring hot water until it reaches about halfway of the flan mold. Careful not to sprinkle any water in your flan.
Bake your flan in a preheated over at 350 degrees Fahrenheit for 60 minutes, or until golden brown. The center of the flan will still jiggle like Jell-O when it is done. The sides will be set but the center should not be hard. Insert a toothpick toward the center to check, it should come out mostly clean. Once it is baked, move it from the water bath to a cooling rack. Allow it to cool completely before covering it with plastic wrap and moving the mold to the refrigerator. It needs to cool at least four hours but preferably overnight.
Serving and storing.
The flan should sit overnight before serving to allow the flavors to blend and for it to set beautifully. A few minutes before serving, slide a butter knife around the edges of the flan, then place a large plate over the pan. Flip the pan onto the plate and allow the flan to sit for a few minutes to get as much caramel over it as possible.
You will hear the flan fall on the plate as soon as you flip it. If you do not, simply tap it a few times. Otherwise, place the pan (flan facing up) in warm water to allow the flan to separate from the pan. Then attempt flipping it again.
Once your work of art is revealed, top it with whatever toppings you prefer such as whipped cream, toasted coconut flakes, or nothing at all. It will have a silky, creamy texture in your mouth. Flan by itself is an experience but a side of freshly brewed Puerto Rican coffee will not hurt it. 😉
A few notes.
If you do not have a blender or food processor, whisk everything thoroughly in a large bowl until well incorporated. Then pour the custard mixture through a sieve to remove any remaining lumps.
Thinking of skipping the water bath? I know it seems cumbersome, but this ensures the flan cooks evenly. The consistency of any custard dessert depends on the hot water so the eggs do not curdle, and the heat is distributed equally. This also avoids cracks and dry spots on your flan. Do it carefully and one step at a time. You have got this!
About 15 minutes before it is done baking, check the flan to ensure it is not browning too fast. If it is, place some aluminum foil over it and continue baking. This will keep it from burning the bottom of the flan.
If you want to make individual (personal) flan, do the same but split the caramel sauce and custard mixture into several ramekins. Place them in a water bath and bake at 350 degrees Fahrenheit for about 45 to 60 minutes. Keep a close eye on the 45-minute mark. The rest of the instructions (before and after) are the same.
Any leftover flan will keep well for up to three days in an airtight container or covered tightly.
I hope you enjoy this creamy Puerto Rican pumpkin spice coquito flan recipe. Feel free to check out my classic flan flavors recipes on your way out! These are favorites at home and always a crowd pleaser with guests. The richness and creaminess of custard desserts is hard to beat. Flan is no exception!
As always, ¡buen provecho from The Happy Wookiee!
5-Step Delish Puerto Rican Pumpkin Spice Coquito Flan Recipe
Equipment
- food processor or blender
- Cake or flan mold I used a bundt cake pan
- small saucepan
- Roasting pan for water bath
- Spatula or wooden spoon
Ingredients
- 1 cup white granulated sugar
- 5 large eggs
- 1/2 120z can evaporated milk 6 ounces
- 1/2 13.5oz can coconut milk 7 ounces
- 1 14oz can sweetened condensed milk
- 1 15oz can cream of coconut regular, not unsweetened
- 3/4 cup pumpkin puree canned
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin spice or to taste
- 1/4 tsp nutmeg
- 1/4 cup toasted coconut flakes optional
Instructions
Caramelize the sugar.
- In a medium saucepan, pour 1 cup of granulated sugar at medium heat. Spread it in an even layer across the bottom of the pan and keep an eye on it. As it begins to caramelize, use a spatula to stir it. Continue doing so, even pressing on the clumps, until it is all dissolved and turns an amber color.
- Carefully, pour the caramel sauce into your flan mold. With oven mitts, grab the mold and swirl the caramel around to cover the bottom and about one to two inches high on the sides of the pan. This is the caramel layer that covers the flan. Set aside.
Make custard mixture.
- Preheat the oven to 350 degrees Fahrenheit and prepare the baño de maria (water bath). Pour water in a roasting pan (about 1.5 inches) or whatever larger pan you are using, then place it in the oven as it preheats. This will heat up the water for you.
- Add the rest of the ingredients (except the coconut flakes) to a blender or food processor. Mix everything for about 90 seconds or until well blended. Scrape the sides if necessary and blend again to avoid any spices remaining in the blender.
Pour & Bake.
- Pour the custard mixture into the mold, over the caramel. You might hear some cracking noises, that is completely normal. Place the flan mold in the water bath, then pour more hot water until it reaches about halfway of the flan mold. Careful not to sprinkle any water in your flan.
- Bake your flan in a preheated over at 350 degrees Fahrenheit for 60 minutes, or until golden brown. The center of the flan will still jiggle like Jell-O when it is done. The sides will be set but the center should not be hard. If you want to, you can insert a toothpick toward the center to check. It should come out mostly clean if it is done.
Cool.
- Once the flan is baked, move it from the water bath to a cooling rack. Allow it to cool completely before covering it with plastic wrap or foil and moving the mold to the refrigerator. It needs to cool at least four hours but preferably overnight. This is a dessert you want to make the day before, if possible.
Serve.
- If you are adding coconut flakes, toast about ¼ cup of sweetened (or unsweetened, your choice) at medium-high heat in a non-stick skillet. This should only take three to five minutes. Otherwise, skip this step.
- A few minutes before serving, slide a damp butter knife around the edges of the flan, then place a large plate over the pan. Flip the pan onto the plate and allow the flan to sit for a few minutes to get as much caramel over it as possible.
- Once your work of art is revealed, top it with the coconut flakes or whatever toppings you prefer such as whipped cream, cherries, or nothing at all. It will be silky, luscious and so delicious.
- ¡Buen provecho from The Happy Wookiee!
