Puerto Rican Flan Recipes

PUERTO RICAN FLAN RECIPE

Steps:

• Pour sugar into a heavy bottomed pot and melt over medium low heat. You can shake the pan occasionally to ensure the sugar melts evenly.
• Once the sugar has melted completely (can take up to 20 minutes) and there are no sugar crystals remaining, pour and spread caramel in an oven resistant dish or dishes. Set the dish aside.
• Next, add all filling ingredients to a blender and blend until velvety smooth. Pour this mixture into your baking dish (over the caramel and salt.)
• Bake in a water bath (placing your baking dish inside another, larger oven safe dish with a layer of water) at 350 degrees for 60-80 minutes, or until the center looks jiggly (think jello) but not liquid. Remove the flan from the oven and allow time to cool completely.
• Using a knife, loosen the edges around your flan and the baking dish. Grab a platter to serve the flan on and place it over the baking dish. Carefully flip the flan onto your platter, allowing the caramel to drizzle over the top. Slice, serve and enjoy!

PUERTO RICAN FLAN DE QUESO (CHEESE FLAN)

Steps:

• Preheat to oven 350°F degrees. Set a kettle of water to boil. Set an 8- or 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan (such as a 13x9).
• In a small sauce pan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color.
• Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
• In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla. Mix until well combined.
• Strain the custard through a fine-mesh sieve to ensure there are no lumps. Pour the strained custard into the cake pan over the sugar caramel. Next, add boiling water to the larger pan. It should come up the sides about an inch deep. The cake pan will be sitting in a water bath.
• Bake for 1 hour, or until set around the edges with a slight jiggle in the middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate at least 2 hours, but overnight is best.
• When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. Slice into wedges and serve.

PUERTO RICAN FLAN

Steps:

• Make It: In a mixing bowl put sugar and egg yolks beat lightly until everything is incorporated add vanilla add both cans of milk mix till everything is mixed (do not over mix) boil water and sugar till lightly brown add caramel to the baking pan just enough to cover the bottom of pan add flan mixture into pans bake over (BAÑO DE MARIA)a little water inside the outter pan about half way Bake for 1 hr. or till thick let it cool than put in the fridge for about an hour