Loving Puerto Rican foods as much as I do, it is a treat to find a Puerto Rican mom that shares my passion for our culture. Yashira Franco, an advertising senior copywriter turned cooked and recipe developer instills a love for culture one recipe at a time via her platform, @wholetogethernow.
Born and raised on the island, Yashira has lived in the diaspora for seventeen years. She and her Puerto Rican husband are raising two daughters in Florida.
I invite you to watch our IGTV in Spanish!
Yashira’s space is all about good food with sazón for the whole family, hence the name of her platform “wholetogethernow.”
Her main purpose is to recreate and share authentic Puerto Rican family recipes that anyone can enjoy and that can be cooked by the whole family.
When I asked Yashira why we should instill the love for culture with our children, she said, “I believe your culture is part of your identity. That identity speaks of your values, your beliefs, your traditions. For me, it is vital that my children not only develop a love for our culture but also learn how important it is to embrace everything that represents who they are. This is the path to instill our cultural heritage to them, and from them to the next generation.”
As we enjoy the fall season here is Yashira’s Puerto Rican Flan with an autumn twist.
Coconut Pumpkin Spice Flan
Ingredients:
- 1 (14 oz) can sweetened condensed milk
- 1 ¼ cup coconut milk
- 1 ¼ cup pumpkin puree
- 6 eggs (3 whole/3 yolks)
- 1 tbsp vanilla extract
- 1 tbsp pumpkin spice
- Pinch of salt
- 1 cup sugar, for caramel
Method:
- Preheat oven to 350° F.
- Place a large deep bottomed baking pan in the oven with some water.
- Have a 7 to 9-inch deep bottomed oven-safe dish (or “flanera” pan) nearby. This recipe makes about 4.5 cups of liquid custard.
- In a saucepan, melt 1 cup of sugar between medium and medium-low. As it melts, carefully give the pan a little shake and swirl around once in a while. If sugar starts to smoke, is too hot and burning, adjust heat if needed.
- Once is all melted, stir with a silicone spatula. Quickly, carefully pour the caramel into the oven-safe dish or pan, and cover the bottom and sides by swirling it around. Caramel will harden quickly. Set aside.
- Place remaining ingredients in a blender, blend at a medium speed until well combined.
- Pour custard mixture into the prepared caramel-coated dish (or pan), and place it in the prepared water bath inside the oven.
- Add more water to the water bath pan until it reaches halfway up the custard dish/pan.
- Bake for 1 hour, or until inserted toothpick comes out clean.
- Remove flan from oven and let it cool down for at least 2 hours, or overnight.
- Run a knife around the edges. Place a larger plate on top of the flan dish, you need to be able to hold the larger plate and the flan dish, and quickly flip it. Let it sit for a few seconds, and carefully lift the baking dish/pan.
- To dissolve the caramel on the dish/pan, pour a 2-3 tablespoons of water, wait for a few minutes for the caramel to dissolve. Serve and pour the extra caramel on top.
Follow Yashira on Instagram @wholetogethernow.
¡Gracias, Yashira! Thank you!
