Silky smooth, rich, and irresistibly creamy, this traditional Puerto Rican flan is made with simple ingredients and topped with a luscious homemade caramel sauce. It’s
a delicate classic dessert that’s perfect for any special occasion. Every bite melts in your
mouth with a delicious balance of sweet caramel and creamy vanilla custard. For a twist add a topping of fresh raspberries and mint.
Caramel
Ingredients:
1 cup granulated sugar
1/4 cup water
Directions:
- In a small saucepan combine sugar and water. Stir just to wet the sugar.
- Heat over medium heat. Once it starts bubbling, stop stirring. Gently swirl the pan as needed. Cook until the syrup turns a deep amber color (about 6–8 minutes). Watch closely near the end to avoid burning.
- Immediately pour the caramel into an 8-inch round flan pan or cake pan. Tilt to coat the bottom evenly. Let cool and harden.
Custard
Ingredients:
4 large eggs
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1tsp cornstarch, sifted
1tsp vanilla extract
¼ tsp fine salt
Directions
Prepare the Custard
- Preheat oven to 350°F.
- In a large mixing bowl, add the eggs and beat on low until the eggs are fully scrambled. Do not let them get too frothy from over blending.
- Add the evaporated milk and mix until well blended. Add the sweetened condensed milk and mix until well blended. Add the remaining ingredients and blend well. (cornstarch, vanilla, and salt)
Water Bath & Baking
- Place the flan pan inside a larger roasting pan.
- Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the flan pan.
- Transfer the whole setup to the middle rack of the oven.
- Bake approximately 40–45 minutes, or until the edges are set and the center still jiggles slightly like gelatin when you gently shake the pan.
- Remove from the oven. Carefully lift the flan pan out of the water bath and set on a rack to cool to room temperature.
- Cover and refrigerate for at least 2 1/2 hours (ideally overnight) before unmolding.
Unmolding & Serving
- Run a thin knife around the edge of the flan to loosen it.
- Place a serving plate with a rim upside down over the flan pan.
- Holding both firmly, quickly flip them over. The flan should drop onto the plate, with caramel pooling over the top.
- If some caramel sticks in the pan, spoon it over the flan.
- Garnish with fresh raspberries and small sprigs of mint.
Yield: 8 servings
Total Time: 60 minutes
Tips
- Caramel: Use a light-colored pan so you can see the color change. If it smells bitter or looks very dark, it’s overdone.
- Texture: Cornstarch gives a slightly firmer slice; you can or omit for a more traditional texture.
- Doneness: Overbaking will make the custard rubbery. It should still wobble in the center when you remove it; it will firm up as it cools.
- Storage: Keep covered in the fridge up to 3–4 days.
Recipe contributed by D. Anderson
Image courtesy of K. Jacobsen