Classic Puerto Rican Flan Recipe - Salima's Kitchen (2024)

FAQs

Why is my flan not creamy? ›

Perhaps the biggest issue flan-makers face is getting their dessert perfectly smooth in its texture, and this may be due to overmixing it before cooking. Overmixing may cause your flan to become clumpy as rapid motions suffuse your mixture with air bubbles.

Puerto Rican flan is a custard of eggs, canned milk and sometimes sugar blended together, then baked in a water bath over an amber crust of caramelized sugar. One thrill of the dessert comes in the serving of it.

Over baking will create a rubbery texture that's too firm. The custard is done when the edges are set but the center still jiggles. Once out of the oven, the custard will continue to cook a bit due to residual heat, so be sure to remove the flans from the oven while they still have some jiggle in them.

Covering and Baking the Flan

However, if plastic in the oven gives you the heebie-jeebies, foil can step up to the plate as well. Covering the custard not only prevents it from forming a skin, but also helps it cook faster.

The center should be almost set, but will still be a little bit jiggly. (Do not overcook – otherwise your flan will have “bubbles” on the side and will have a curdled texture to it.)

The flan is ready to be removed from the oven when it has begun to set. Gently shake the pan: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven.

Combine cream, condensed milk, eggs, milk, and vanilla in a blender; blend on high for one minute. Pour mixture over caramelized sugar. Place the baking dish into a deep roasting pan; pour in enough boiling water to come 1 inch up the sides of the dish. Bake in preheated oven until flan is set, 50 to 60 minutes.

a perfectly cooked flan should be firm around the edge. and still have a little bit of a jiggle to it. in the center.

Once fully cooled, run a knife around the edges and then place a plate onto the flan. Flip quickly and give it a quick wiggle. Remove the pan and admire your flan. Pour any leftover caramel from the pan on top of it.

Flan does contain high amount of calcium but the cholesterol and amount of sugar over powers the calcium benefits. One serving (3.5 oz / 100g) of flan has close to 36 grams sugar. It is and seem quite high until you compare it with a can of soda which contains about 44g of sugar.

What's the difference between Mexican flan and regular flan? ›

While both Mexican and Spanish flan share a love for caramel and creaminess, the main difference lies in the eggs. Spanish flan typically uses egg yolks, resulting in a richer, custard-like texture. On the other hand, Mexican flan uses whole eggs, giving it a slightly firmer texture due to the inclusion of egg whites.

Why is my flan still liquid? Your flan is still liquid if you didn't bake it long enough with a water bath.

I like to bake my flan at a lower temperature so that it has time to cook evenly. and if your oven isn't calibrated correctly. it'll end up either under baked or over baked. a perfectly cooked flan should be firm around the edge.

The flan is ready to be removed from the oven when it has begun to set. Gently shake the pan: the centers of the custard should jiggle slightly. You can also insert the tip of a knife into the custard near the center; if the flan is still liquid, it needs more time in the oven.

The Basics of Flan

The consistency of flan is very smooth and creamy with a sweet, milky flavor. It's also topped with a thin caramel sauce, made by carefully melting granulated sugar until golden brown.