Recipe – Puerto Rican Flan/Baked Caramel Custard/Custard Pudding

I have made custard many times but found this recipe to be the simplest and easiest. While discussing a custard recipe with my dear Puerto Rican friend A, she shared with me this beautiful method. Flan is a traditional dessert of Puerto Rica and Puerto Rican flans are generally thick. It is very important to get the caramelization right – (amber brown colour). Melting the sugar requires lot of time; so patience is virtue! Do not burn sugar as it turns bitter which is not good, especially when you make such a delicious classy dessert. You can stir at the initial period but once sugar melts and dissolves, do not stir. It is also dangerous to taste the hot caramel – so very tempting!!!. Another tip to know whether the flan is cooked is to insert a knife; if it comes out clean, it’s done. I shared this flan with my good neighbour and we devoured every single bite. Yum!

Prep time:10 mins, Cooking time:1 hr 45 mins, Cuisine: International,     Author: Gloria


250 gms/1 cup granulated sugar

¼ cup water

5 eggs

250 gms/1 cup condensed milk

250 ml/1 cup evaporated milk

1 vanilla pod or 1 tbsp pure vanilla extract


Pre-heat oven 180° Celsius and grease a large mould. Reserve.

Combine sugar and water into a saucepan with high sides until it is melted down on low heat.

Once the sugar melts down and you have got the desired consistency (amber brown in colour), remove immediately from the heat and spread evenly on the base of the mould; wait for few minutes to set before you pour the egg mixture.

To prepare the egg mixture; blend evaporated milk, condensed milk, vanilla and eggs in a blender for 2 mins. Do not overdo it. Pour it to the caramelized mould.

Now, prepare the bain-marie; fill the tray half way with water, place the custard mixture mould and cook in the oven for 45 minutes or till done.

Remove from the oven and allow it to cool.

Run the knife around the rim of the mould; place a serving plate over the top and turn it upside down carefully. Spoon the caramel which is there in the mould on top of the flan.

Serve, share and enjoy!

My observations/notes:

Caramelized sugar : adding few drops of lemon juice will prevent from crystallization

I refrigerated it overnight after cooling it down and used a cake tin mould



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