Flan – Puerto Rican Egg Custard Recipe


Finished Flan

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

  • 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

ingredients

Assemble all of the ingredients.

eggs in blender

Place eggs in the blender and whip for 15 seconds.

milk in blender

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.

sugar in the pot

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

sugar partially melted

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

caramel

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.

pouring caramel

Pour caramel into Bundt pan.

spreading caramel

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

2011-01-01_012

Place coated Bundt pan into roasting pan.

cooked flan

Pour custard mixture into Bundt pan.

pouring water

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.

un sticking flan

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

tilt 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.

cover pan with platter

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.

flipped flan

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.

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About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

5 Responses to Flan – Puerto Rican Egg Custard Recipe

  1. joni says:

    Do you grease the bundt pan? I’m worried about it sticking.

    Like

  2. Susan Phillips says:

    I am definitely going to make this. I love flan! The tutorial is great.

    Like

  3. When I use my bunt i fill the center with fresh fruits. It is so delicious. We Puerto Ricans make great flan. I made one las year for valentines…

    Check it out and see what you think.

    So happy to have founf your blog
    Norma
    Platanos, Mangoes & Me!

    Like

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