Puerto Rican Egg Custard

9
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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-12
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

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  • 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

How to Make Puerto Rican Egg Custard

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.

Printable Recipe Card

About Puerto Rican Egg Custard

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




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