Puerto Rican Flan (Baked Custard)
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Published Oct 01, 2025
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This post is sponsored by Better With Dairy in celebration of Hispanic Heritage Month and the Nuestros Sabores cookbook. As always, all opinions are my own. Thank you for supporting the brands that make Muy Bueno possible.
Silky, creamy, and dripping with golden caramel, this Puerto Rican Flan is a show-stopping dessert that celebrates both family tradition and cultural pride. I’m so excited to share it with you as part of my partnership with Better With Dairy and the launch of the Nuestros Sabores cookbook, a beautiful collection of Latin American recipes that honor heritage foods while highlighting the quality nutrition that dairy provides.
Table of Contents
What is Puerto Rican Flan?
Flan is a creamy custard dessert topped with a glossy layer of caramel. Loved across Latin America, each country has its own version. Puerto Rican Flan is simple, smooth, and made with evaporated milk, eggs, sugar, and vanilla extract for a custard that is light yet rich.
Why You’ll Love This Recipe
- Simple pantry ingredients make this dessert easy and affordable.
- Perfect for celebrations and big gatherings.
- Creamy and silky custard with a beautiful caramel glaze.
- Make ahead friendly since it tastes even better after chilling overnight.
Dairy provides nutrients many of us don’t get enough of, like calcium and vitamin D — another reason to love this flan. Find this recipe and more over on BetterWithDairy.com
Ingredients & Substitutions
Here’s what you’ll need to make this Puerto Rican Flan recipe:
- Sugar: For the caramel and the custard base.
- Evaporated milk: Adds richness and creaminess.
- Eggs: Essential to set the custard.
- Vanilla extract: Adds warm flavor.
- Pinch of salt: Balances sweetness.
- Fruit garnish (optional): Strawberries, berries, or citrus slices.
Note: See the printable recipe card below for full measurements and instructions.
Optional Variations
This traditional Puerto Rican flan recipe has not been tested with all of these substitutions, but here are some ideas:
- Swap vanilla for almond extract.
- Add orange or lemon zest to the custard mixture.
For a deeper flavor, add a splash of rum.
How to Make Puerto Rican Flan
Step 1: Preheat oven & prepare water bath. Fill a large roasting pan with 1 inch of water and place on the oven’s middle rack. Preheat to 350°F.
Step 2: Make the caramel. In a heavy saucepan, melt 1 cup of sugar over medium heat, swirling (not stirring) until golden brown. Carefully pour into a round baking dish, tilting to coat the bottom and sides.
Step 3: Blend the custard. In a blender, combine evaporated milk, eggs, vanilla extract, salt, and remaining sugar. Blend until smooth.
Step 4: Strain & pour. Strain the custard mixture into the caramel-lined dish.
Step 5: Bake. Place the flan dish into the prepared water bath. Bake for about 75 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Chill & unmold. Let cool completely. Cover and refrigerate for at least 2–3 hours. Run a knife along the edges and invert onto a serving plate.
Serving Suggestions
- Garnish with fresh fruit for color and brightness.
- Pair with café de olla or Mexican hot chocolate.
- Serve as the grand finale to a holiday meal.
Puerto Rican Flan Expert Tips & Tricks
- Make caramel in a saucepan — it’s safer and easier than directly in the baking pan.
- Strain the custard mixture before baking to ensure the smoothest texture.
- Bake the flan in a water bath to prevent cracks and keep it creamy.
- Dairy doesn’t just add creaminess — it also provides nutrients many of us don’t get enough of, like calcium and vitamin D.
Storage Instructions
- Refrigerate: Cover and store in the fridge for up to 5 days.
- Freezing: Not recommended, as flan loses its texture once thawed.
Frequently Asked Questions
It’s often simpler than other variations, using evaporated milk for a smooth custard that isn’t overly dense.
Yes, it’s best when chilled overnight, making it perfect for parties.
Caramel sets fast. Pour it immediately into the baking dish and tilt quickly to coat.
Strain the mixture and bake in a water bath for a creamy, bubble-free custard.
More Recipes You’ll Love
Find this recipe and more in the Nuestros Sabores cookbook, and head to BetterWithDairy.com to use Click2Cart and grab everything you need in seconds!
If you tried this Puerto Rican Flan or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Puerto Rican Flan (Baked Custard)
Ingredients
- 1 3/4 cups granulated sugar, divided (1cup for caramel, 3/4 cup for custard)
- 1 12-ounce can evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Place a large roasting pan in the oven and fill with about 1 inch of hot water.
- In a heavy saucepan over medium heat, melt 1 cup sugar. Swirl (do not stir) until sugar dissolves and turns golden brown. Immediately pour into a round baking dish, tilting the dish to evenly coat the bottom with caramel.
- In a blender, combine evaporated milk, eggs, remaining 3/4 cup sugar, vanilla extract, and a pinch of salt. Blend until smooth.
- Strain the custard mixture through a fine-mesh sieve directly into the caramel-lined baking dish.
- Place the baking dish in the prepared water bath. Bake for about 75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely, then cover and refrigerate for at least 2–3 hours or overnight. To unmold, run a knife along the edges, invert onto a serving plate, and let the caramel sauce drizzle over the custard.
Video
Notes
- For the smoothest texture, always strain the custard mixture before baking.
- Bake in a water bath (bain-marie) to keep the flan creamy and prevent cracks.
- Make the caramel in a saucepan — it’s easier and safer than melting sugar directly in the baking pan.
- Garnish with fresh fruit for color and brightness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gorgeous photography! Love how easily you break down the recipe steps, can’t wait to try this myself!