Hey, Welcome to the Puerto Rican Flan Recipe. Puerto Rican Flan is a smooth, rich caramel custard treat made with only a handful of ingredients.
If you’ve ever had this at a Caribbean family gathering or a festive dinner, you already know how irresistibly smooth and sweet it is.
I wanted to recreate that at home, and guess what? I nailed it! Today, I’m sharing the easiest way to make this delightful recipe right in your kitchen.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8
Cuisine: Puerto Rican
Category: Dessert
History and Origin
Puerto Rican Flan is a beloved dessert that originated during Spanish colonization, blending European custard with local Caribbean flavors.
Over time, Puerto Ricans added their twist using sweetened condensed milk and evaporated milk.
It’s now a traditional treat served during holidays, birthdays, and family events across the island. By the way, you can also try the Golden Corral Crab Salad Recipe.
Puerto Rican Flan Recipe Ingredients
You will need the following ingredients to start making the Best Puerto Rican Flan Recipe:
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 1 cup |
| Sweetened condensed milk | 1 (14 oz) can |
| Evaporated milk | 1 (12 oz) can |
| Large eggs | 5 |
| Vanilla extract | 1 tablespoon |
| Water (for caramel) | 2 tablespoons |
Equipment Needed
Also, gather the following equipment, as they are necessary to craft your Puerto Rican Flan Recipe Easy:
- Medium saucepan
- 9-inch round baking dish or flan mold
- Mixing bowl
- Whisk
- Blender (optional)
- Roasting pan
- Aluminum foil
How to Make Puerto Rican Flan Recipe
Step 1: Prepare the Caramel
In a saucepan, combine 1 cup of sugar with 2 tablespoons of water and heat over medium heat. Stir gently until the mixture melts and transforms into a golden caramel shade.
Immediately pour the hot caramel into your baking dish, swirling it around to evenly cover the bottom.
Step 2: Blend the Flan Mixture
In a blender or bowl, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Mix or whip until it is uniform and completely combined.
Step 3: Pour and Cover
Pour the flan mixture over the hardened caramel in the baking dish. Cover the dish tightly with aluminum foil.
Step 4: Bake the Flan
Place the baking dish in a larger roasting pan. Pour hot water into the outer pan to form a water bath. Bake at 350°F (175°C) for approximately 1 hour, or until the center is firm yet a bit wobbly.
Step 5: Cool and Invert
Remove from oven, let cool, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a plate.
Recipe Card
Puerto Rican Flan Recipe
Ingredients
Equipment
Method
- In a saucepan, combine 1 cup of sugar with 2 tablespoons of water and heat over medium heat.
- Stir gently until the mixture melts and transforms into a golden caramel shade.
- Immediately pour the hot caramel into your baking dish, swirling it around to evenly cover the bottom.
- In a blender or bowl, combine sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Mix or whip until it is uniform and completely combined.
- Pour the flan mixture over the hardened caramel in the baking dish. Cover the dish tightly with aluminum foil.
- Place the baking dish in a larger roasting pan. Pour hot water into the outer pan to form a water bath. Bake at 350°F (175°C) for approximately 1 hour, or until the center is firm yet a bit wobbly.
- Remove from oven, let cool, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edges and invert onto a plate.
Notes
Nutritional Information
Below, I have listed the nutritional information for the Flan Puerto Rican Recipe:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 120mg |
| Sodium | 90mg |
| Carbohydrates | 46g |
| Sugar | 42g |
| Protein | 7g |
Serving Suggestions
Serve Puerto Rican Flan Recipe chilled, topped with a drizzle of caramel sauce from the mold. For a fancy twist, add whipped cream or fresh berries.
It also pairs wonderfully with a small cup of espresso or strong Puerto Rican coffee after a hearty meal or special celebration.
Storage Tips
Store any remaining flan in a sealed container in the fridge for a maximum of 4 days. Always cover it to prevent it from absorbing fridge odors.
Flan does not freeze well as it can change texture, so enjoy it fresh and chilled for the best taste and experience.
Conclusion
Puerto Rican Flan is one of those desserts that’s both elegant and comforting. With its rich caramel glaze and silky texture, it’s sure to win hearts at any table.
With these words, we came to the end of this article. If you like this recipe, then please rate this post with 5 stars at the end of the FAQs section, and don’t forget to share it with your loved ones!
Happy Cooking!
Frequently Asked Questions (FAQs)
What makes Puerto Rican flan different from other flans?
Puerto Rican flan typically uses both evaporated milk and sweetened condensed milk, which gives it a creamy, dense texture compared to other flans.
Can I use whole milk instead of evaporated milk?
Absolutely, though the texture will be more delicate and not as indulgent. Evaporated milk contributes richness and density to the flan.
How do I know when the flan is done?
The flan should be firm around the edges but still have a slight jiggle in the center when baked. It will firm up more as it cools.
Can I make Puerto Rican flan ahead of time?
Absolutely! Flan is best when chilled, so making it a day ahead is perfect and enhances the flavor and texture.
Why did my caramel harden too fast?
Caramel hardens quickly as it cools. Make sure to pour it immediately into the dish and swirl it before it sets.
You will also like the Golden Corral Bread Pudding Recipe.
1 thought on “Puerto Rican Flan Recipe”