Flan is a rich and creamy custard dessert that is popular in many countries around the world. It is made with eggs, milk, and sugar, and is typically baked in a caramel-lined mold. Puerto Rican flan is a unique variation of this dessert that is known for its smooth texture, rich flavor, and beautiful presentation.
If you’re looking for a delicious and impressive dessert to make, Puerto Rican flan is a perfect choice. It is relatively easy to make, but it looks and tastes like something that came out of a professional kitchen.
Flan is a good source of protein and calcium. It is also a relatively low-fat dessert, making it a healthy choice for people of all ages.
I hope you enjoy this recipe for Puerto Rican flan!
Puerto Rican Flan Recipe
Ingredients
For the caramel
- 1 cup granulated sugar
For the custard
- 5 large eggs
- 1 can 14 ounces sweetened condensed milk
- 1 can 12 ounces evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Instructions
- Make the caramel: Preheat the oven to 350 degrees F (175 degrees C). In a small saucepan, heat the sugar over medium heat, stirring constantly, until it is melted and golden brown. Pour the caramel into a 9-inch flan pan or bundt pan, swirling to coat the bottom evenly.
- Make the custard: In a blender, combine the eggs, condensed milk, evaporated milk, vanilla extract, and nutmeg. Blend until smooth. Pour the custard into the prepared flan pan.
- Bake the flan: Place the flan pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the flan pan. Bake for 50-60 minutes, or until the custard is set.
- Cool the flan: Remove the flan from the oven and let it cool completely in the water bath. Once cool, refrigerate the flan for at least 4 hours, or overnight.
- Invert the flan: To invert the flan, run a knife around the edge of the pan to loosen the custard. Place a serving plate upside down over the flan pan and invert the pan in one swift motion. The flan should fall out onto the plate, with the caramel topping on top.