If you want to complete an authentic Puerto Rican meal, you will want to know how to make Puerto Rican flan. Flan is a traditional custard dessert enjoyed at the end of meals that can be made at home.
To make Puerto Rican flan, you will need:
- 1 3/4 cups heavy whipping cream
- 1 cup full fat milk
- A pinch of salt
- 1/2 vanilla bean, split lengthwise
- 1 cup sugar
- 1/3 cup water
- 3 large eggs
- 2 large yolks
- 7 tablespoons sugar
- A heavy bottom small saucepan
- A heavy bottom medium saucepan
- A small knife
- A pastry brush
- 6 ramekins
- A 13 x 9 baking dish
- A whisk
- A medium bowl
- A fine mesh sieve
- Hot water
- A cooling rack
- Plastic wrap
- Preheat your oven to 350 degrees Fahrenheit. Place a rack in the center of the oven.
- Heat the full fat milk and heavy whipping cream and salt the medium saucepan over low heat. Do not bring the base of the flan to a boil.
- Scrape the vanilla beans with the small knife to remove the seeds. Add the seeds to the cream mixture in the saucepan, as well as the vanilla bean.
- Turn the heat under the saucepan up to medium. Bring the vanilla, milk and cream mix to a simmer.
- Remove the saucepan from the heat. Let the vanilla bean steep into the milk and cream mix for 30 minutes to infuse the vanilla flavor into the Puerto Rican flan.
- Combine the sugar and water in the heavy-bottomed medium saucepan. Begin this step while the milk and cream flan mix is steeping.
- Place the medium saucepan onto the stove. Turn the heat to low.
- Stir the water and sugar mix. Heat over low heat while stirring until the sugar has dissolved.
- Increase the heat to high after the sugar has dissolved. Do not stir once you have turned the heat to high under the medium saucepan.
- Heat the sugar and water mix until it turns a deep amber color. This is a caramelized syrup and takes about ten minutes to complete. While heating the syrup to achieve the amber color, brush the pan with the pastry brush, wet with water, and swirl the pan occasionally to ensure even cooking of the caramel, which is essential to good Puerto Rican flan.
- Pour the caramel into the ramekin cups immediately and swirl the ramekins to coat the ramekin sides with the caramel. Place the ramekins on the baking dish to bake the Puerto Rican flan.
- Whisk the egg, egg yolks and sugar gently until blended. Do not over whisk. Add the cream mix into the egg mix by whisking gently and slowly. You want to avoid the creation of foam in your custard for the Puerto Rican flan.
- Pour the custard through the sieve set over the ramekins. Divide the custard mix evenly to fill the ramekins.
- Pour the hot water into the baking pan. The hot water should come halfway up the side of the ramekins filled with the Puerto Rican flan.
- Bake the Puerto Rican flan until the center is almost set, still slightly jiggly in the center. Baking the flan should take around 40 minutes.
- Place the Puerto Rican flan-filled ramekins onto the cooling rack. Cool for about two hours.
- Cover the flan-filled ramekins with plastic wrap. Place the ramekins into the fridge to chill for at least eight hours.
- Run the knife around the base of the flan to loosen it after it has chilled at least eight hours. The Puerto Rican flan should be fully set. Turn the ramekins over onto the plate. Shake and tap gently to release the flan.
- Lift the ramekin. The caramel in the bottom of the ramekin will run over the Puerto Rican flan. Serve immediately.
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