Description
A rich and creamy Puerto Rican flan, a classic dessert that combines sweet caramel with a smooth custard base.
Ingredients
Scale
- 1 cup sugar
- 6 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, heat the sugar over medium-low heat until it melts and turns golden brown. Carefully pour the caramel into a round baking dish, tilting to coat the bottom evenly.
- In a large bowl, beat the eggs until well blended. Gradually add the sweetened condensed milk, evaporated milk, and vanilla extract, mixing until smooth.
- Pour the egg mixture over the caramel in the baking dish.
- Place the baking dish inside a larger baking pan. Fill the larger pan with hot water until it reaches halfway up the sides of the flan dish.
- Bake for 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.
- Remove from the oven and let it cool at room temperature. Refrigerate for at least 4 hours or overnight.
- To serve, carefully invert the flan onto a serving plate, allowing the caramel to drizzle over the top.
Notes
- For a richer flavor, consider adding a pinch of cinnamon to the egg mixture.
- Make sure to allow the flan to cool completely before refrigerating to prevent condensation.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30
- Sodium: 80
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 39
- Fiber: 0
- Protein: 6
- Cholesterol: 150
Keywords: Puerto Rican desserts, flan recipe, creamy flan, traditional Puerto Rican dessert, easy flan recipe