Puerto Rican Flan de Vainilla
Servings 8
Ingredients
For the Caramel
- 1 cup granulated sugar
- 2-3 tbsp water, more if needed
For the Flan de Vainilla Custard
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 5 large eggs
- 2 tsp vanilla extract
- 1 tsp salt
Instructions
For the Caramel
- In a medium saucepan over medium heat, combine sugar and water.
- Stir gently until sugar dissolves, then keep stirring until you get a syrup consistency. Keep stirring and trust the process.
- Add a few tablespoons of water if needed. The sugar will turn a golden amber color (about 8-10 minutes).
- Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside and allow it to harden while you prepare the flan custard.
For the Flan de Vainilla Custard
- Preheat your oven to 350°F (175°C).In a large bowl, whisk or blend eggs, evaporated milk, sweetened condensed milk, vanilla extract, and salt until smooth. For an extra smooth texture, strain the mixture through a fine-mesh sieve to remove air bubbles.
- Pour the custard mixture over the hardened caramel in the baking dish. Place the dish inside a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the flan dish.
- Bake for 50-60 minutes or until the flan is set but slightly jiggly in the center.
- Remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
- To serve, run a knife around the edges of the flan, place a plate over the baking dish, and flip it over to release the caramel sauce on top.
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