Flan Recipe – A Puerto Rican Food Favorite

Flan is a traditional Puerto Rican food dessert and is a delicious light alternative to a cheesecake.  Making a flan can be a little intimidating if you’ve never tried it before, but it really can be quite straight-forward.  There are many ways to make adjustments to the recipe to highlight different flavors.  The Puerto Rican version of flan is generally a thicker version – to accomplish this use 8-10 eggs instead of 6 in the recipe.

Here are some basic preparation directions:

First, you must prepare a bain-marie.  Place the uncooked flan covered with foil in a roasting pan with about 2 inches of water.  The flan mold should be about 4 inches in height.

You will also need to caramelize the pan.  To do this, pour 1 cup of warm sugar into a pan on medium heat until it melts and browns to a caramel like color.  Pour the caramelized sugar into the flan mold and swirl around to completely coat the interior, including the sides.

Once these are ready, slowly pour the flan into the mold and bake at 350° for about an hour.  TO check if it is done, insert a wet knife into the center: it will come out clean when it is done.  Remove from the oven and let it cool down to the touch. Refrigerate at least 6 hours before serving.

Basic Flan Recipe

• • 1 cup sugar
  • 6 large eggs
  • 1 14-oz can sweetened condensed milk
  • 2 13-oz cans evaporated milk
  • 1 tb vanilla

Preheat oven to 350°. Mix eggs with an electric mixer. Add the rest of the ingredients. Blend smooth but do not over mix.

Flan de Queso – Cream Cheese Flan

• • 6-8 eggs
  • 1 12-oz can evaporated milk
  • 1 14-oz can sweetened condensed milk
  • 1 cup sugar
  • 1 8-oz package cream cheese, softened

Preheat oven to 350°.  Beat the cream cheese with an electric mixer until smooth add eggs and mix. Add the rest of the ingredients. Blend smooth but do not over mix.

Coconut Flan

• • 1 1/2 cups white sugar
  • 1 (14 ounce) can sweetened condensed
  • milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1/2 cup milk
  • 6 eggs
  • 1/2 cup fresh shredded coconut

Preheat oven to 350°.    Pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth.

Passionfruit Flan

• • 1 1/4 cups sugar
  • Scant 1 cup water
  • 14 ounces (1 can) sweetened condensed milk
  • 4 large eggs
  • 14 ounces whole milk
  • 5 tablespoons passion fruit concentrate (see headnote; may substitute the gel and seeds of 2 or 3 fresh passion fruits)

Preheat the oven to 380 degrees.  Combine the sweetened condensed milk, eggs and whole milk in a blender; liquefy on medium speed until well incorporated. Stop to add the passion fruit concentrate, then blend to incorporate.

Coffee Flan

• • 1/2 cup sugar
  • 3/4 cup whipping cream
  • 3/4 cup low-fat milk
  • 1/2 cup espresso coffee
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/4 cup sugar
  • 20 whole coffee beans. Try our Tesoro del Sol Whole Bean coffee or Alto Grande Coffee for some true Puerto Rican flavor!

Pre-heat oven to 325F (162C) degrees.  Scald milk and cream in a saucepan. (Keep a close eye on the pan, so it does not boil over.) Remove immediately and stir in the coffee.  Meanwhile in a mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar.  Stirring constantly, gradually add hot cream mixture to egg yolk mixture. Stir until the sugar is dissolved. Blend in vanilla extract. Ladle mixture into ramekins.

White Vanilla Extract – Double Strength – 8 oz.

Tesoro del Sol Coffee – Whole Bean

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