Puerto Rican Coquito Flan Recipe
Here's a Puerto Rican flan recipe which requires two parts. Making the Coquito (rum eggnog) first and then the flan.
We recommend you read the recipe instructions thoroughly before you begin. Be sure to note our recipe tips as well.
Part 1 - Coquito (rum eggnog)
Ingredients:
15 oz can of cream of coconut
2 cups eggnog (store bought is fine)
6oz can of evaporated milk
3 cinnamon sticks
1/2 cup of sugar
1/2 cup of water
3 egg yolks
1/4 "fifth bottle" of dark or light rum, about 3/4 cup |
Kitchen Tools:
Sauce pan
Blender
Mixing bowl
Whisk or mixer
Sealable drink pitcher or jug |
To prepare the Coquito:
- Place a sauce pan over medium heat
- Combine 1/2 cup of water and the 3 cinnamon sticks
- Bring to a boil then lower heat to allow the mix to simmer
- In about 7-10 minutes the water will turn brown and thicken to a syrup
- Remove from heat and set aside to cool to room temperature
- Combine the cream of coconut, eggnog, and evaporated milk in a blender
- Blend briefly to combine the ingredients and set the pitcher aside
- Crack and separate 3 eggs, putting the egg yolks in a large bowl
- Using a whisk or mixer, mix the eggs thoroughly
- Continue to mix the bowl as you pour the blend from the pitcher in with the eggs
- Stir in the cooled cinnamon syrup
- Stir in the rum and mix thoroughly
- Pour into a large drink pitcher or jug and place in the refrigerator to chill
Part 2 - Coquito Flan
Ingredients:
1 cup sugar
2 cups Coquito (rum eggnog)
1 cup milk
8 oz cream cheese
1 teaspoon vanilla extract
1/4 cup water + hot water for the larger baking dish
Coconut shavings and cherries or other fruit for decoration (optional) |
Kitchen Tools:
Fry pan or skillet and stirring spoon
Two baking pans (one pie pan and one baking or roasting pan large enough to hold the other)
Mixing bowl
Mixer or blender
Small knife
Plate larger than the pie pan |
Time:
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| About 1 hour and 30 minutes to prepare and cook, 1-2 hours to cool |
To prepare the baking pan:
- Preheat the oven to 350F
- Place the fry pan on the stove to warm
- Pour in the 1 cup sugar
- Stir continuously until it turns to a medium brown liquid caramel
- Pour the caramel into the pie pan
- Swirl and tilt the pie pan to coat the sides and bottom with caramel then set aside
To prepare the mix
- With a mixer or blender combine together the 5 eggs and 8 oz of cream cheese and mix until smooth
- Stir in the teaspoon of vanilla
- Stir in 2 cups Coquito
- Once well blended, pour the mix into the caramel coated pie pan
To cook:
- Place the pie pan in the baking pan
- Carefully pour hot water into the baking/roasting pan so it creates a water bath about 1/2 way up around the outside of the pie pan
- Place the baking pan in the oven
- Cook for 1 hour
- To check for readiness, slide a knife in and out near the center, if it comes out clean the flan is done
- Remove the pan from the oven
To cool:
- Place flan pan on the counter to cool for 15 minutes
- Then place it in the refrigerator for at least 1 hour
To serve:
- Slide a knife around the inside wall of the pan to loosen the flan from the sides
- Place a large plate upside down on top of the pie pan and then flip them both over so the pan is upside-down over of the plate
- Remove the pie pan and slice
- For decoration, add coconut shavings and a cherry (or fruit of choice) to each slice
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Flan Recipes 