Description
Today we’re making my mom’s Puerto Rican Flan recipe. This classic dessert consists of a lusciously creamy custard filling topped with homemade caramel. It’s both impressive to share and surprisingly easy to make!
Ingredients
Units
Scale
For the caramel:
- 1 cup granulated sugar
- 1/3 cup water
For the custard filling:
- 1 (12oz) can evaporated milk
- 1 cup milk
- 1/2 tbsp vanilla extract
- a pinch of salt
- 5 eggs
- 1/2 cup white granulated sugar
Instructions
- Make the caramel. Pour sugar and water into a pan and melt over medium heat. Watch closely and mix occasionally to ensure the sugar melts evenly (can take up to 20 minutes).
- Pour the caramel into baking dish/es. Once sugar has melted and turns a light golden color, carefully pour the caramel into an oven safe baking dish or ramekins. Tilt the dish/es around to evenly distribute the caramel before setting aside.
- Make the custard filling. Add all remaining ingredients to a blender and blend until velvety smooth. Pour mixture into baking dish/es over caramel.
- Bake in a water bath. Place the baking dish/es inside another, larger oven safe dish with a layer of hot water to create a water bath. Bake at 350° F for 60-80 minutes, or until the center looks jiggly (think jello) but no longer liquid. Remove the flan from the oven and allow time to cool.
- Loosen & flip the flan. Using a spatula or knife, loosen the edges around the flan and baking dish/es. Grab a platter to serve on and place it over the baking dish. Carefully flip the flan onto the platter, allowing the caramel to drizzle over the top. Slice, serve and enjoy!
