Traditionally, a standard Flan is a Puerto Rican dessert that gained popularity among people. Gradually different recipes were invented as people added flavors to the standard Puerto Rican Flan Recipe. It is different from a custard cake in the sense that the baking process of both desserts is different. While Puerto Rican Flan thickens in the middle of baking whereas a cheesecake or a custard cake thickens and is left to set.
What’s special about a Puerto Rican Flan?
The reason why people are so drawn towards traditional flan recipes like a Puerto Rican Recipe is probably because of how easy these are to prepare. This simple yet delicious recipe can be garnished as you please. The most special aspect of a Puerto Rican Flan is the fact that you can serve it as it is or with fresh berries or perhaps even coconut flakes. Along with the creamy caramel syrup that will be dripping from the Flan after flipping the pan, any other sort of topping works great too.
Tips for making a perfect Puerto Rican Flan:
Your very first attempt at making Puerto Rican Flan doesn’t necessarily need to succeed. In fact, the first few flans you will make will not have the ideal soft and melting texture. They will be firmer and harder to chew. However, there is no need to worry, with trial and error, you will start making silky, smooth, and tasty Puerto Rican Flan. Mastering the skill of making an ideal Puerto Rican Flan is even easier if you keep the following few things in your mind:
Some people don’t give enough importance to using Bain-Marie or what is more commonly known as water bath baking. You can easily make a water bath at home. We always recommend placing the flan pans or small ramekins in a large roasting dish that has been half-submerged into boiling water. This method ensures that the heating is gentle which is essential for the baking process of flan. A water bath further prevents curdles from forming. Although with water-bath you will have to wait longer for flan to be prepared it is worth it.
Remove the flan pan from heat as soon as possible. Keep checking on the ramekins every 15 minutes. Avoid the temptation to cook the flan a little more as you will feel the center is jiggly. This will ensure that no grainy texture forms. Overcooking can also lead to strong eggy flavor coming from the flan.
Heating elements inside ovens vary from type to type and from electric ovens to gas ovens. Therefore, we recommend placing the flan pan along with the water bath at the lower-most rack and baking only at 150 degrees Celsius or 300 degrees Fahrenheit. If you have a more precise oven then you can go for 160 degrees C maximum but be vigilant
Always Strain the batter
When you make the egg mixture for Puerto Rican Flan, make sure to pass it through a strain before pouring it into the caramelized flan pan. This will remove all the curdles or lumps that might have formed and ensures that your Puerto Rican Flan has a smooth and soft texture.
How to Make a Puerto Rican Flan?
With these tips in mind, you first need to make a perfectly melted caramel syrup that we will use to coat our Puerto Rican Flan. The batter will be mixed with the help of a paddle in such a way that no air bubbles are formed.