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Flan Recipe Puerto Rican Style

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Description

Flan is a traditional dessert in Puerto Rico, and it's a rich and creamy custard with caramel sauce on top. It's a simple recipe with only a few ingredients, but it's a dessert that will impress your guests. The flan is baked in a water bath to ensure that it cooks evenly and doesn't crack.

Prep Time

15 minutes

Cook Time

1 hour

Ingredients

  • 1 cup sugar
  • 6 eggs
  • 1 can evaporated milk (12 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Equipment

  • 9-inch cake pan
  • Baking dish for water bath
  • Mixing bowl
  • Whisk or electric mixer
  • Saucepan

Method

  1. Preheat the oven to 350°F (175°C).
  2. Place the sugar in a saucepan over medium heat and cook until it melts and turns into caramel. Pour the caramel into a 9-inch cake pan and swirl the pan around to coat the bottom evenly. Set aside to cool.
  3. In a mixing bowl, beat the eggs lightly. Add the evaporated milk, sweetened condensed milk, vanilla extract, and salt. Mix well.
  4. Strain the mixture over the caramel-coated cake pan to remove any lumps.
  5. Place the cake pan in a larger baking dish and fill the baking dish with hot water until it reaches about halfway up the side of the cake pan. This is the water bath and will ensure that the flan cooks evenly.
  6. Carefully transfer the baking dish to the oven and bake for 1 hour, or until the flan is set. You can check if it's done by inserting a toothpick in the center. If it comes out clean, the flan is ready.
  7. Remove the flan from the oven and let it cool to room temperature.
  8. Once it's cool, cover the cake pan with plastic wrap and refrigerate for at least 2 hours, or overnight.
  9. To serve, run a knife around the edge of the cake pan to loosen the flan. Place a plate on top of the cake pan and quickly flip it over. The flan should come out easily, with the caramel sauce on top.
  10. Slice and serve cold.

Notes

  • The water bath is essential for a smooth and creamy flan. Make sure the water doesn't boil, or it will cook the flan too quickly and cause it to crack.
  • If the caramel sauce hardens and sticks to the bottom of the cake pan, you can heat it up over low heat and add a little water to loosen it.
  • You can add a little orange zest or cinnamon to the flan mixture for extra flavor.

Nutrition Info

  • Calories: 246
  • Fat: 9g
  • Carbohydrates: 36g
  • Protein: 8g

Recipe Tips

  • Make sure to strain the flan mixture before pouring it over the caramel to remove any lumps.
  • Let the flan cool to room temperature before refrigerating it, or it might crack.
  • You can use a larger cake pan if you don't have a 9-inch one, but adjust the cooking time accordingly.
  • To make a creamier flan, you can use half-and-half or heavy cream instead of evaporated milk.

Enjoy this delicious and easy flan recipe Puerto Rican style!


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