Puerto Rican Egg Custard
This is so good- I have never tasted anything so smooth and creamy and I love the caramel sauce.
- 5 large
- 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
- 1Place 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.
- 5Place 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.
- 6Remove 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.