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!
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!
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 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.
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 separation from the pan. Then attempt flipping it again.
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.
Flan by itself is an experience but a side of freshly brewed Puerto Rican coffee makes a match made in heaven. 😉