Puerto Rican Flan
This is a family recipe that I absolutely adore. My mom would serve it on Christmas mornings, but we couldn’t resist having it throughout the year. It’s super delicious and packed with flavor. I really hope you enjoy it as much as I do. Let’s get baking.
Puerto Rican Flan
This flan is so rich and delicious. My mom would make flan for us on Christmas morning and I loved it. It's truly a festive recipe for all to enjoy. Let's get baking!
Ingredients
For the caramel sauce
- ¼ cup water
- ¾ cup sugar
For the flan
- 5 eggs
- 1 14 oz. can condensed milk
- 1 12 oz. can evaporated milk
- 1 tablespoon vanilla extract
- berries, mint, whip cream optional, for garnish
Instructions
- Preheat the oven to 355°F or 180°C. Place the rack in the middle position.
- To make the caramel, add the ¼ cup water and ¾ cup sugar in a nonstick pot and warm over medium-low heat. Cook for 5-7 minutes and watch carefully as it browns. Do not stir but rather swirl the pan gently to ensure the ingredients don't burn.¼ cup water, ¾ cup sugar
- Pour the caramel into your flan dish or molds and set it aside.
- Place all of the flan ingredients into a bowl. Using a hand held mixer or standing mixer, combine the 5 eggs, 1 14 oz. can condensed milk, 1 12 oz. can evaporated milk and 1 tablespoon vanilla extract. Blend until the ingredients are well combined and the mixture is creamy.5 eggs, 1 14 oz. can condensed milk, 1 12 oz. can evaporated milk, 1 tablespoon vanilla extract
- Pour this mixture into your flan dish or molds and then give it a few small taps on the table. This will ensure the mixture is balanced and will remove any air bubbles.
- If using molds, put the mold inside a high-sided baking tray, and fill the tray with boiling water from the kettle until it reaches halfway up the flan mold. If using a flan dish, you can choose to skip this step.
- Carefully put the flan inside the oven and bake for 45 minutes, keeping an eye on the flan for the last 15 minutes of baking as it may be done earlier then the 45 minutes. The flan will rise and fall like a souffle and get golden in color. You will want to check the flan to see if it’s done by inserting a knife into the center of the flan. If the knife comes out clean, your flan is ready.
- Remove the flan from your oven and let it cool at room temperature for about 45 minutes. Once it's cool, place it in your refrigerator for at least 3 hours, or ideally overnight.
- When you are ready to serve, run a knife around the inside of the mold, tip it upside down on a plate and remove the mold. The flan will slide out, covered in caramel. Serve it cold and garnished with berries, mint, whip cream. Enjoy!
Notes
The nutritional value are estimates and do not include garnishes.
Nutrition
Calories: 234kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 205mg | Sodium: 80mg | Potassium: 83mg | Sugar: 38g | Vitamin A: 298IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 1mg
Did you try this recipe? Let us know how it was.