Description
This classic Puerto Rican Flan features a rich and creamy custard dessert topped with a luscious caramel sauce. Made with sweetened condensed milk, evaporated milk, eggs, and vanilla, the flan is baked in a water bath to achieve a smooth and silky texture. Perfect for any special occasion or as an indulgent treat.
Ingredients
Scale
Caramel Sauce
- 1 cup sugar
Flan Custard
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the flan.
- Make the Caramel: In a medium saucepan over medium heat, melt 1 cup of sugar, stirring constantly until it turns a golden brown caramel color. Be careful not to burn the sugar.
- Pour Caramel into Dish: Immediately pour the hot caramel into a round baking dish, tilting the dish to evenly coat the bottom and prevent clumping.
- Prepare Custard Mixture: In a blender or mixing bowl, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend or whisk together until the mixture is smooth and well combined.
- Pour Custard Over Caramel: Gently pour the custard mixture over the hardened caramel in the baking dish.
- Set Up Water Bath: Place the baking dish inside a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the flan dish. This water bath helps cook the custard gently and evenly.
- Bake the Flan: Carefully transfer the pans to the oven and bake for 50 to 60 minutes. Check doneness by inserting a knife or toothpick into the center; it should come out mostly clean or with a slight jiggle.
- Cool and Chill: Remove the flan from the oven and let it cool to room temperature. Then refrigerate the flan for several hours or overnight to set completely.
- Serve: Before serving, run a knife around the edges of the flan to loosen it from the dish. Invert the flan onto a serving plate to reveal the caramel sauce on top. Slice and enjoy.
Notes
- Using a water bath is essential to prevent the flan from cracking and helps achieve a smooth texture.
- Make sure to watch the caramel closely to avoid burning the sugar.
- Refrigerate the flan for at least 4 hours, preferably overnight, for best results.
- The flan can be served chilled and stored in the refrigerator for up to 3 days.
- If you prefer a slightly firmer flan, bake for the full 60 minutes.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Puerto Rican
Keywords: Puerto Rican flan, caramel flan, custard dessert, baked flan, traditional Puerto Rican dessert
