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Puerto Rican Style Flan Recipe
by Cha del Alma
Puerto Rican Flan
1 cup sugar
5 large eggs
1 can evaporated milk
1 can condensed milk
2 tablespoons vanilla extract
8” mold or glass container
Larger pan that 8” mold will fit in comfortably, ¼ filled with warm water.
Pre-heat oven
to 350 degrees.
How to make the caramel:
Pour the cup of sugar in a saucepan and caramelize over medium-low heat stirring constantly.
Do not leave the stove and DO NOT LET THE SUGAR BURN. It should be a golden caramel color.
Pour the caramel into an 8" ovenproof mold or glass container.
Make sure to coat the bottom and the sides of the mold with the caramel.
My personal preference is to caramelize the sugar in the same container I use to bake the flan in. You just have to be careful if it’s glass, cook the sugar on low even if it takes longer.
How to make the flan:
Place all other ingredients in a blender and mix until it has a smooth consistency. Pour into the mold filled with the caramel.
Place mold into larger pan ¼ filled with warm water (baño María in Spanish). This will keep the flan from sticking to the pan, and keep the caramel from hardening.
Place in the oven at 350 degrees for 50 mins. to 1 hour.
 You can check the flan by poking the center with a knife or toothpick. If they come out clean then the flan is done.
 When done, take the 8” mold out of the bigger pan and let cool on a wire rack then put in the refrigerator, covered with Saran Wrap, until cold.
When cooled, loosen the edges of the flan all around with a knife.
Place a large deep dish over top of the mold and get ready to flip the flan over onto the plate. This has to be done very quickly and precisely or else the flan will crumple up and look like a blob! It has to look like the picture. Store covered up in the fridge.
ENJOY! Or as we say in Spanish…BUEN PROVECHO!


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