Name: Puerto Rican Flan with Caramel Sauce Recipe
Prep time: 15 min
Cook time: PT-493058H31M44S
Total time: 1 h 15 min
Cuisine: Puerto Rican
Ingredients: 1 cup sugar; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 3 large eggs; 1 tsp vanilla extract; Pinch of salt

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Introduction

Puerto Rican Flan with Caramel Sauce is a creamy, sweet custard dessert with a rich caramel top that melts in your mouth. This classic treat is perfect for any occasion and easy to prepare with simple ingredients.

The image shows a round flan with a smooth caramel layer on top that is shiny and amber-colored, covering a thick, creamy beige custard base. One slice is cut and slightly pulled out, showing the soft, dense texture inside. The caramel sauce is also spread on the white plate around the flan, creating a bright contrast with the pale custard. The surface beneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sugar (for caramel)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
3 large eggs
1 tsp vanilla extract
Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Melt 1 cup of sugar in a medium saucepan over medium heat, stirring gently until it turns a golden brown caramel color.
Step 3: Pour the caramel into a round baking dish, tilting the dish to evenly coat the bottom.
Step 4: In a blender or mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend or whisk until smooth.
Step 5: Pour the milk and egg mixture over the hardened caramel layer in the baking dish.
Step 6: Place the baking dish into a larger baking pan. Add hot water to the larger pan until it reaches halfway up the sides of the flan dish, creating a water bath.
Step 7: Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a knife into the flan – it should come out clean.
Step 8: Remove the flan from the oven and allow it to cool to room temperature. Then refrigerate for several hours or overnight to set.
Step 9: Before serving, run a knife around the edges of the flan to loosen it. Place a serving plate on top and carefully flip the dish to release the flan with its caramel sauce.

Tips & Variations

Use a silicone spatula when melting sugar to prevent crystallization and ensure even caramelization.
For a richer flavor, add a tablespoon of cream cheese to the milk mixture before blending.
Try adding a hint of citrus zest, such as lime or orange, to the custard for a fresh twist.
If you don’t have a blender, whisk the milk and eggs thoroughly to avoid lumps.

Storage

Store the flan covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve. Reheat slightly by letting it sit at room temperature for 15 minutes or serving cold as is, since flan is best enjoyed chilled.

How to Serve

A round flan dessert is shown, sliced with one piece slightly pulled out. The flan has two visible layers: a smooth, shiny, deep caramel-colored top layer that glistens with syrup, and a light yellow, creamy custard base that looks soft and dense. The caramel sauce has pooled around the base on a white plate, creating a rich, glossy amber puddle. The white marbled surface beneath the plate contrasts softly with the warm caramel hues. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make flan ahead of time?

Yes, flan can be made a day ahead and refrigerated overnight. This actually improves the texture and flavor, allowing the custard to set fully.

What can I use instead of evaporated milk?

If you don’t have evaporated milk, you can substitute with an equal amount of whole milk or half-and-half, but the flan may be slightly less creamy.