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Traditionally, a standard Flan is a Puerto Rican dessert that has gained popularity in the last few years. Gradually different flan recipes were invented as people from across the globe added flavors to the standard recipe.
What’s special about a Puerto Rican Flan?
The reason why I love traditional Puerto Rican flan and Flan de Calabaza (Pumpkin Flan) is probably because of how easy these are to prepare. This simple yet delicious recipe can be customized as you like. The best part is that you can serve it as it is or with fresh berries or perhaps even coconut flakes. You can also check out this version of my favorite Flan De Queso.
Puerto Rican flan Ingredients
For caramel
- 1 cup white granulated sugar
- ¼ cup water.
For flan
- 1 can of evaporated milk
- 1 cup whole milk
- 5 eggs
- ½ cup sugar
- A pinch of salt
- ½ tsp vanilla extract
How to make the Puerto Rican flan?
Step one. Make the caramel
Use a heavy pan (I recommend going for Duxtop Stainless Sauce Pan) to make the caramel otherwise the sugar may stick to the base of the pan or the pan can burn.
Pour the sugar and water into the pan. Make sure the water covers the sugar. Place it on medium-low heat. Stir until the sugar dissolves.
Once you observe the syrup getting thick and going dark, stop stirring so that the sugar may not stick to the sides of the pan.
Occasionally move the pan so that the caramel cooks evenly.
As it turns to a deep golden shade, turn the heat off and pour the caramel into the flan mold.
Step 2. Preparing custard mixture
In a blender, mix condensed milk, whole milk, eggs, sugar, salt, and vanilla essence.
Blend well until all the ingredients combine well, the sugar dissolves and the mixture becomes velvety.
Pour this mixture over the flan molds. Do not fill them till the top.
Step 3. Baking
Take a large baking tray and fill it with water. This is to bake the flans in a water bath so that they remain soft and jiggly from the center. It also prevents the egg mixture from getting overcooked and hard.
Place the flan molds in the water-filled baking tray. Bake them in the oven at 365°F(185°C) for one hour (60 minutes).
Step 4. Serving
Remove the flans from the oven and let them cool completely.
Loosen the edges of the flan with the help of a knife. Flip them to bring the caramel side on top. Serve.
How to make the best caramel for the flan?
Preparing caramel can be a bit tricky, so here are a few tips to help you out
- Use the non-stick pan or a heavy stainless steel pan so that you can observe the color changes while cooking caramel.
- Pour water and sugar into the pan first and place it on the heat. Note that the water should cover the sugar. Gently stir but do not splash to avoid the sugar getting stuck on the sides of the pan.
- Once the sugar is dissolved, don’t stir. Let it simmer. As the caramel starts getting its color, move the pan gently so that the caramel cooks evenly.
- The caramel should be a shade of deep golden or amber, not too dark because it will get bitter, and not too light, as it will have no flavor.
- Once it is ready, pour it into the flan mold to halt the cooking process and prevent it from getting darker.
- During the cooking process, be careful while handling the pan as the caramel is too hot and may cause severe burns.
Baking Tips For Making a Puerto Rican Flan?
A good flan starts with the right tools. Make sure you have the best flan baking pan and a deep saucepan for caramelizing sugar. It makes the process smoother.
Remember to keep a close eye on caramelizing sugar. Stir gently, and don’t walk away. It’s like a quick dance – golden, not burnt. Achieving the perfect balance between sweet and creamy is key. Too much sugar can overpower the delicacy of the custard, so go easy on it.
Placing your flan dish in a water bath during baking ensures even cooking and prevents cracking. Add hot water to the larger pan just before popping it in the oven. Let it cool properly before flipping it onto a plate.
Things to Consider While Making a Puerto Rican Flan
One frequent mishap is overcooking, which can make your flan rubbery. To dodge this, keep an eye on the baking time and remove it from the oven when it jiggles gently in the center.
Cracks on the puerto rican flan are often due to sudden temperature changes and not using a good infrared thermometer to measure inside temperature. To prevent this, let your flan cool gradually before refrigerating it.
Lastly, if your caramel sticks to the dish, try placing the dish in warm water for a few minutes to loosen it up. These simple solutions will have you mastering flan in no time!
How to make lactose-free, vegan-friendly, keto Puerto Rican flan?
Although the fat and sugar content of whole and condensed milk contribute to the soft, jiggly custard, these 2 ingredients add to the calorie count too. So, to make it a low-calorie and lactose-free or dairy-free dessert you can substitute the whole milk with the milk of almonds, oats, or coconuts along with coconut cream. I recommend using coconut milk because it makes a delicious flan de coco dessert which is a Puerto Rican dessert made out of coconut milk.
You can also make it a vegan-friendly dessert by omitting eggs and using gelatin or Agar to achieve a similar consistency and texture. Also, use milk substitutes and incorporate almond or coconut milk. Check out our favorite vegan pie recipes.
Use any plant-based sugar e.g. coconut sugar to make it low-calorie keto recipes. Artificial sugars such as xylitol or Zaccharin can also make your dessert sweet and low in calories.
Related Desserts You May Like
- Air Fryer Creme Brulee
- Apricot Creme Brûlée
- Chamomile Crème Brulee
- Matcha Bread Pudding
- Strawberry Parfait
Creme Brulee vs. Flan
Although Creme Brulee and Caramal Flan have the same ingredients, the same consistency, and similar texture, the Creme brulee has a caramelized sugar top, which requires flaming the top with a blowtorch. The Creme Brulee appears a slight golden brown and has a crusty texture. On the other hand, a the Puerto rican flan has a simple caramel topping that has not been browned. It is soft and gooey in terms of texture. Also, Creme Brulee is thickened with eggs, while flan usually requires cornstarch or flour to give it a thick consistency.
This difference is attributed to the difference of origin. A regular Flan is a dessert that originates from Latin America and is popular in some parts of Spain, while Creme Brulee has a French origin and is still a popular dessert there.
How to Store and Freeze Puerto Rican Flan?
It is best to consume Puerto Rican flan the same day they are made. But if you have any leftovers, you can place them in a refrigerator for up to 3 days. Let it cool completely and then wrap it with a cling film or aluminum foil before placing it in the refrigerator.
With freezing, you can freeze the Puerto Rican Flan for up to 2 months. First, let the flan cool and make individual portions. Wrap each portion in a plastic cling film and place them in freezer bags. In this way, the flan will not absorb the taste of other things in the freezer.
Defrosting the flan is also quite easy. Simply put it in the refrigerator for a couple of hours until it is not hard.
To reheat the Puerto Rican flan, the best option is to heat it in a microwave oven for 2 minutes. If you don’t have a microwave oven, you can place your flan in a baking pan and cover it with aluminum foil. Bake at low temperature of 275°F (135°C) until well heated. Add a bit of milk if you think the top is getting dry.
Why did my Caramel go wrong?
The reasons your caramel has gone wrong is because you didn’t use the recommended heavy pan or granulated white refined sugar to make the caramel. Besides, it is recommended to keep stirring the sauce and use a wet pastry brush to remove the stuck sugar on the sides of the pan, because if the sugar sticks on the sides of the pan, it will lose moisture and crystallize. This will make the entire batch of caramel grainy.
Related Recipes You Can Try
Frequently asked questions
Why is it called the Puerto Rican flan?
The flan is a classic dessert from Puerto Rico and has its origins in parts of the Spanish Roman Empire and a few areas of the United States. In Puerto Rico, another similar dessert named flan de coco is quite popular. It comprises of coconut milk and eggs. The dessert is topped with cinnamon and whipped cream.
What is the difference between Puerto Rican flan and creme brulee?
The main difference between these two desserts is in the topping. The Puerto Rican flan has a soft creamy caramel topping. The Creme Brulee has a hardened caramel topping which is created using a torch or broiled sugar. The flan has a soft, custard-type consistency while the Creme brulee is more firm with a crusty top.
Best Puerto Rican Flan Recipe
Ingredients
For Caramel
- 1 cup white granulated sugar
- ¼ cup water
For Flan
- 1 can evaporated milk
- 1 can whole milk
- 5 eggs
- ½ cup sugar
- ½ tsp vanilla extract
- A pinch of salt
Instructions
- Pour sugar into a heavy pan and add water. Place it on medium-low heat. Allow it to dissolve completely in water.
- As the caramel starts getting dark, do not stir vigorously, rather gently move the pan so that it cooks evenly.
- Once it turns a deep golden shade, turn off the flame and pour the caramel into flan molds.
- In a blender, add all the ingredients to the custard filling. Blend well until the ingredients combine and the mixture becomes smooth and velvety.
- Pour this custard mixture into the flan molds over the caramel.
- Place these molds on a large baking dish with a layer of water to bake the flans in a water bath. Bake at 365 °F for an hour or until the desired texture and consistency of the flan are achieved. Remove from the oven and let the flans cool down.
- Use a knife to loosen the edges of the flan and flip them over to bring the caramel side on top. Serve
