Real Recipes From Real Home Cooks ®

puerto rican egg custard

★★★★★ 1
a recipe by
Pat Duran
Las Vegas, NV

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.

★★★★★ 1
serves 10-12
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For puerto rican egg custard

  • 5 lg
    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

  • 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.
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