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.
Puerto Rican Flan
- 3 Eggs
- 1.50 cups Whole Milk
- 2 tbsp Heavy Cream
- 1 cup Sugar
How to Make?
- Preheat the oven to 150 degrees Celsius.
- In a small saucepan, add 1/3 cup sugar with two tablespoons of water and heat at low to medium flame. Heat the caramel sauce for 10 to 15 minutes and slowly increase the intensity of the heat.When Caramel Syrup has formed, turn off the heat source and immediately pour the sauce onto ramekins and coat their insides evenly. You can also make caramel syrup by placing a heat-proof bowl that contains 1/3 cup sugar and 2 tablespoons of water and microwaving it for three minutes. Keep checking the color of the mixture. Once it turns golden, your Caramel Syrup is ready.
- In a separate saucepan, add milk, vanilla essence, 2 tablespoons of heavy cream, and a pinch of salt, and temper the milk.This is done by heating the mixture at a low heat and continuing to stir until a complete solution forms. Make sure you don’t boil the milk mixture but rather warm it at around 80 degrees Celsius.
- Prepare the egg mixture by beating 3 eggs, excluding the egg yolks. Whisking should be done gently so that no air is accumulated and foamy texture can be avoided.Gradually add the lukewarm milk into the egg mixture. While you are adding milk, do not forget to whisk it as it evenly distributes the temperature. Lukewarm milk also helps in removing the eggy smell that can come from Puerto Rican Flan.
- Pass the batter through the sieve tube, so that your Puerto Rican Flan can have a smooth creamy texture and grains can be avoided.I also recommend straining the egg batter twice so that egg curds are completely eliminated. Allow the strained batter to cool down for about 10 minutes.
- Pour the batter mixture onto caramelized ramekins.Place each ramekin inside a large roasting dish that will serve as a water bath. Cover the ramekins with aluminum foil. This will keep the water out when it starts steaming. Bake for about 30 to 40 minutes.Check the flan by inserting a clean toothpick inside and see if the ingredients stick to it. If the flan is still too fluid, Bake for another 5 minutes.
- Once done, remove the ramekins and allow them to cool by refrigerating them for about 4 hours.Knife the inner edges of the ramekin so that when you flip it, flan easily comes out with caramel syrup oozing over it. If it is too sticky to come out, heat the ramekin in warm water and try again.Your classic Puerto Rican Flan is ready to be served!Happy Baking