Flan – Puerto Rican Egg Custard Recipe

This is a family “Heirloom Recipe” that my mother has been making for as long as I can remember. Flan is a Spanish caramel cream custard that is popular in Puerto Rico and many other Latin American countries. This is a simple yet elegant dessert you must try!

 

Special equipment;

• Bundt pan
• Deep roasting pan
• Round platter slightly larger than the Bundt pan with raised edges

Ingredients;

• 5 extra-large eggs
• 1 – 14 oz. can sweetened condensed milk
• 1- 12 oz. can evaporated milk
• 12 oz. whole milk
• 1 1/4 cup sugar
• enough hot water to fill roasting pan 2 inches high

Pre-heat oven to 350 degrees

Assemble all of the ingredients.

Place eggs in the blender and whip for 15 seconds.

Add sweetened condensed milk and evaporated milk to the blender. Then use empty can of evaporated milk to measure whole milk. Add the whole milk to the blender and whip for 30 seconds. Set aside.

Place sugar in  a dry sauce pan. Cook over medium high heat.

After 5 minutes sugar will begin to clump up. Break up clumps with a wooden spoon.

Continue to cook sugar until it liquefies and turns a light caramel color. Don’t go too dark or it will get a burnt flavor.

Pour caramel into Bundt pan.

Using a wooden spoon, spread caramel half way upsides of pan including tube.

Place coated Bundt pan into roasting pan.

Pour custard mixture into Bundt pan.

Place roasting pan with Bundt pan into pre-heated oven. then pour hot water into roasting pan. About 2 inches high. Bake for 45 minutes or until an inserted knife comes out clean.

After removing from the oven allow to cool for 15 minutes then using a thin knife separate top edge of flan from the pan.

After flan has cooled tilt pan back and forth until you can see the caramel oozing up the sides of the pan. Cover and refrigerate for 6 hours or over night.

Place the inverted platter on top of the Bundt pan. Now comes the fun part. Holding the platter tight against the Bundt pan flip the pan over being careful not to lose the liquid caramel.

Note: After removing Flan from the pan there will be some hard caramel in the bottom of the pan. Don’t worry you can boil some water and pour it in the Bundt pan and it will melt away.

Advertisements