Fall is the unofficial kick-off to the holiday season.
While we still have to cross the October & November bridge, we quietly wait for December as our untamable desire for pumpkin spice grows wild. Here is a seasonal favorite at Chefs on the Run.
Pumpkin Spiced Flan, let’s cook!
Full recipe and instructions below.
1 1/2 cup of granulated sugar
1 1/2 cup water
Combine sugar and water in a large saucepan over high heat.
Stirring occasionally until the sugar dissolves.
( ? do not stir after the sugar dissolves)
Reduce your heat to a low, when your reduced syrup starts to turn color, then cook gently
(this is the most crucial point for the caramel, it can go from a sexy amber color and flavor to your worst nightmare. Yes I am RAISING MY VOICE!)
Immediately pour caramel into a 9″ pan, swirl to completely coat the bottom and halfway up the sides of the pan, set aside, and wait for it to fully crystallize.
The good stuff: (Pumpkin custard)
14 ounces coconut milk ( I prefer the Iberia brand)
14 ounces condensed milk
8 ounces cream cheese ( room temperature)
1/2 cup sugar
5 large eggs
1 cup pumpkin purée
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 pinch of salt
? Preheat your oven at 325℉, center rack, please.
In a blender or food processor combine all the “Good Stuff” ingredients and blend on low speed just until smooth and combined. Pour into the caramel-lined pan or round pan. Place the pan in a large pan, pour boiling water into the pan until it reaches halfway up the sides of the pan. place on the center oven rack, bake until firm to the touch in the center and it doesn’t jiggle when the pan is moved about 50 to 60 minutes.
For best results refrigerate overnight, run a butter knife through the sides and fold into a display platter/plate, garnish with seasonal pumpkins, cinnamon sticks, and a satisfied smile.
Where to Get Bottles of Coquito in Miami. We were recently featured on Miami New Times, Miami’s independent source of local news and culture.
The holiday season is here, and Miami celebrates it with coquito. Sometimes called Puerto Rican eggnog, the recipe varies by household, but traditionally it’s made with coconut cream, condensed milk, vanilla, cinnamon, and a healthy helping of rum.
Though no Puerto Rican holiday gathering is complete without a few bottles of this delightfully sweet beverage, Miami has adopted it as its own.
Coquito is a traditional gift, and some people save glass bottles for months to package the creamy libation as presents. In Miami-Dade, you can find coquito at restaurants, bakeries, and bars. Here are some of the best places to buy it:
Chefs on the Run. At Chefs on the Run, find a traditional coquito containing cinnamon, nutmeg, clove-spiced rum, and a special liquor ($20), and a peanut butter variety that blends creamy peanut butter, various sugars, coconut milk, cream of coconut, coconut rum, spiced rum, and a finishing touch of cardamom ($25). Send a message on Instagram @chefsontherun to claim your bottle for pickup at the restaurant. 10 E. Mowry Dr., Homestead; 305-245-0085; chefsontherunhomestead.com.