This is a blog that straddles many different “worlds”. Something that is perfectly symbolized by a pumpkin spice latte flan.
Two bloggers belonging to multi-cultural families, trying to instil a love for traditional Dominican cuisine in our children, while at the same time trying to equally inspire their love for the cuisine of the other branches of our families. Two lovers of food, wherever they come from, with a readership that is comprised in its majority by the “Dominican diaspora”.
Have you seen the Thanksgiving table at a Dominican-American home? Pastelón de plátanos maduros shares the table with the traditional American turkey. Tostones, pastelitos and pumpkin pie. It’s a thing to behold.
I have a double offering for you this time.
First, a flan that you will love. A flan for grownups. I absolutely love the combination of Kahlúa pumpkin spice in this flan. It gives this Hispanic classic a new dimension: there is a subtle hint of coffee and spices, and the unmistakable taste of Kahlúa. Because I used whole eggs as opposed to yolks as in the traditional flan, this flan has a lighter, fluffier and more delicate texture.
Each spoonful is a pleasure for the senses, from the marbled golden caramel color to the aroma of coffee to the creaminess of a dessert that lingers on your tongue.
And sharing the table, a simple drink. Simple in its preparation but not its flavors, this warm drink is perfect for this time of the year when the temperatures start to drop (any minute now!).
I brought this flan to Ilana’s birthday party; gladly it was very well-received and my husband who is a flan aficionado heaped high praise on it. I think I will have to make another one soon.
Whether to drink on its own or create your own drinks or dishes, I loved the flavors of the Kahlúa Pumpkin Spice. Besides the bottle I got from my sponsor, I bought another one with my own money because I definitely want to have it around for future experiments. That’s how much I loved it.
To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.
- 1 cup of cane sugar
- ½ cup of water
- 3 cups of evaporated milk
- ¾ cup of sweet condensed milk
- 4 eggs
- 1 cup of Kahlúa Pumpkin Spice
- 4 tablespoons of coffee
- 2 star anise
- 5 cloves
- 1 quart [1 lt] of water
- ½ cup of Kahlúa Pumpkin Spice
- ½ cup of sweet condensed milk
To make the caramel mix the sugar with ½ cup of water. Boil over medium heat until it has turned a dark caramel color.
Coat a 9” [22 cm] baking pan with the caramel. Cool to room temperature, the caramel should have hardened by then.
Heat oven to 350 ºF [145 ºC].
Mix evaporated milk, condensed milk, eggs, and Kahlúa Pumpkin Spice. Whisk until it is all mixed.
Sieve to get rid of undissolved egg parts.
Pour into the baking pan. Bake in a hot water bath (bain marie) for 1 hour.
Cool to room temperature. Loosen edges and flip into a deep plate that can hold the liquid caramel.
Chill before serving.
Boil the star anise and cloves in a quart [1 lt] of water over medium heat until it has reduced to half the volume.
Mix in the the coffee and let it steep for a minute.
Sieve with a fine cloth to get rid of coffee.
Mix in the Kahlúa.
Add condensed milk to taste. Serve warm.