Puerto Rican Flan (Baked Custard)

Whole baked Puerto Rican flan on a serving plate topped with glossy caramel.

5 (1 rating)

Puerto Rican Flan (Baked Custard)

This traditional Puerto Rican Flan recipe is a silky baked custard topped with golden caramel. It’s an authentic Puerto Rican dessert that’s easy to make with evaporated milk, eggs, and vanilla — perfect for holidays and family gatherings.

Prep Time15

Cook Time1 15

Chill time3

Total Time4 30

Course: Dessert

Cuisine: Mexican, Mexican-Inspired, puerto rican

Servings: to 10 servings

Author: Yvette Marquez

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