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
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 into a pan and melt over medium low heat. Watch closely and mix occasionally to ensure the sugar melts evenly (can take up to 30 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!
Notes
* You can use either a large baking dish or small ramekins. Just make sure the baking vessel is oven safe for 350°F.