Puerto Rico Flan Recipe
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Description
Flan is a traditional dessert that is loved all over Latin America, but the Puerto Rican flan has a unique flavor and texture that sets it apart. This creamy dessert is made with a rich custard base and topped with a caramel sauce that is sure to satisfy your sweet tooth. The recipe is easy to make and the results are impressive, making it a perfect dessert for any occasion.Prep Time
The prep time for Puerto Rican flan is about 15 minutes.Cook Time
The cook time for Puerto Rican flan is about 1 hour and 15 minutes.Ingredients
For the Flan:- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup sugar
- 1/4 cup water
Equipment
- Mixing bowls
- Whisk
- 9-inch round cake pan
- Baking dish (large enough to hold the cake pan)
- Medium saucepan
Method
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, combine the sugar and water over medium heat.
- Stir until the sugar has dissolved, then stop stirring and allow the mixture to come to a boil.
- Cook the sugar mixture until it turns a deep golden brown color, then immediately pour it into the cake pan.
- Tilt the pan to spread the caramel evenly over the bottom.
- In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until well combined.
- Pour the mixture into the cake pan over the caramel.
- Place the cake pan into the larger baking dish, then fill the baking dish with hot water until it comes about halfway up the sides of the cake pan.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the flan comes out clean.
- Remove the cake pan from the water bath and allow it to cool to room temperature.
- Refrigerate for at least 2 hours, or overnight.
- To serve, run a knife around the edges of the pan to loosen the flan, then invert onto a serving platter.
Notes
- Be careful when making the caramel, as it can burn easily.
- It's important to pour the caramel into the cake pan immediately once it turns the desired color, as it will continue to cook in the pan and may burn.
- Make sure to let the flan cool to room temperature before refrigerating, or it may not set properly.
Nutrition Info
- Serving size: 1 slice
- Calories: 290
- Total fat: 9g
- Saturated fat: 5g
- Cholesterol: 115mg
- Sodium: 210mg
- Total carbohydrates: 45g
- Dietary fiber: 0g
- Sugars: 44g
- Protein: 8g
Recipes FAQ
What is the difference between flan and crème caramel?
Flan and crème caramel are very similar desserts, with the main difference being the language in which they are named. Flan is the Spanish word for custard, while crème caramel is the French term. Although they have slightly different ingredients and preparation methods, the end result is very similar.Can I make the flan without the caramel sauce?
Yes, you can make the flan without the caramel sauce. Simply omit the steps for making the caramel and pour the custard mixture directly into the cake pan. The result will be a creamy, vanilla-flavored custard that is still delicious on its own.How do I store leftover flan?
Store leftover flan in the refrigerator, covered with plastic wrap or aluminum foil. It will keep for up to 3 days.Recipe Tips
- Make sure all of your ingredients are at room temperature before mixing the custard. This will help ensure that the custard sets properly.
- When pouring the custard into the cake pan, try to do so slowly and evenly to avoid creating air bubbles in the mixture.
- If you don't have a baking dish large enough to hold the cake pan, you can also use a roasting pan or any other large, oven-safe dish that will hold the water bath.
- If you want to add a little extra flavor to your flan, you can try adding a pinch of cinnamon or nutmeg to the custard mixture.
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