Puerto Rican Egg Custard

Pat Duran

By
@kitchenChatter

This is an heirloom family recipe from Mr. Renee Lalane.
This is so good- I have never tasted anything so smooth and creamy and I love the caramel sauce.


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Comments:

Serves:

10-12

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

5 large
eggs
14 oz
can sweetened condensed milk
12 oz
can evaporated milk
1 1/2 c
whole milk
1 1/4 c
granulated sugar

Directions Step-By-Step

1
Place eggs in blender and whip for 15 seconds; add sweetened condensed milk, evaporated milk and whole milk to blender , whip for 30 seconds. Set aside.
2
Place sugar in dry saucepan. Cook over medium-high heat. After 5 minutes sugar begins to clump up. Break up chunks with a wooden spoon. Continue to cook sugar until it liquefies and turns light caramel color.NOT to dark or you will have a burnt flavor.
3
Pour caramel into sprayed lightly bundt pan and using a wooden spoon, spread caramel 1/2 way up sides and middle tube of pan too. Place in a roasting pan.
4
Pour custard into bundt pan.
5
Place roaster and bundt pan in oven; then pour hot water into roasting pan, about 2 inches deep. Bake for 45 minutes or until knife inserted in center comes out clean.
6
Remove from oven, let cool in bundt pan for 15 minutes- then loosen the top edge of flan from pan so as not to disturb the caramel that is 1/2 way down.
7
Tilt pan back and forth until you can see the caramel oozing up the sides of the pan. Cover and chill for 6 hours or over night.
8
Place plater on top of bundt pan. Holding tight against each other;flip over carefully so you don't lose the wonderful caramel.
Store any left over flan in the refrigerator.

About this Recipe

Course/Dish: Puddings, Other Sauces
Main Ingredient: Dairy
Regional Style: Puerto Rican