How to Make a "Puerto Rican" Flan

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Introduction: How to Make a "Puerto Rican" Flan

An easy, step-by-step recipe, for making a traditional flan from Puerto Rico.

Kitchen Tools:
Small Metal Pot
Medium Pan
Large Pan
Hot Pad Gloves
Blender
Can Opener
Spoon
Serving Spatula

Ingredients:
1 Cup Sugar
4 Eggs
7.5 oz Cream of Coconut
14 oz Sweetened Condensed Milk
12 oz Evaporated Milk
1/2 Teaspoon Vanilla



Step 1: Pre-Heat Oven:

375 degrees Fahrenheit

Step 2: Preparing Caramel:

Heat small metal pot over medium heat.
Add sugar and cook uncovered, stirring the sugar at a steady pace until dark golden brown (sugar turns into caramel).
Quickly pour and spread caramel into medium size pan.

CAUTION: Use hot pad gloves to handle pan, the  caramel will be extremely hot!

Step 3: Combining Ingredients:

Combine in blender; eggs, cream of coconut, evaporated milk, sweetened condensed milk, and vanilla .
Blend for 3 minutes.

Step 4: Baking Preparation:

Place large pan on oven rack.
Place medium pan with caramel inside large pan .
Pour combined ingredients into medium pan over caramel.
Fill large pan halfway with water.
Place in oven.

Step 5: Bake:

Times may vary.
Bake between 1 hour, 15 minutes & 1 hour, 45 minutes.

Step 6: Cooling Down:

Remove from oven.
Let sit for 1 hour on stove top.
Place in refrigerator and let sit over night.

Step 7: Serving:

Slice flan in small squares with spatula .
With spatula , lift square flan off the pan and flip over onto a dessert dish.
Pour a spoonful of caramel from pan over served flan.

ENJOY!!!

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5 Comments

this will be my third different flan test!!

How did it go? Hope it came out for you. It really is easy to make and super delicious.

whats the difference between a puerto rican flan and any other flan, like mexican, etc?

It's the ingredients that is used. Like Mexican Flan, the recipe's calls for whole milk and Sugar. Puerto Rican Flan there is no sugar. All the of the sweetness comes from the creme of coconut and condense milk. It all depends on the amount of eggs that's used.