Prepare to embark on a culinary journey that will transport you straight to the heart of Puerto Rico with this legendary Flan de Mama Nena! This isn't just another dessert – it's a creamy, caramel-kissed masterpiece that has been passed down through generations, promising to turn even the most novice home cook into a dessert hero. Get ready to impress your friends and family with a recipe that combines simplicity, tradition, and pure deliciousness in every silky smooth bite!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Puerto Rican
Serves: 8 servings
Ingredients
- 1 cup sugar
- 5 large eggs
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a large baking dish or water bath (bain-marie) by placing a 9-inch round baking pan inside a larger roasting pan.
- Create the caramel by heating sugar in a small saucepan over medium heat. Stir continuously until the sugar melts and turns a deep golden brown color, being careful not to burn it. Quickly pour the caramel into the bottom of the round baking pan, swirling to coat the bottom evenly. Set aside to cool and harden.
- In a large mixing bowl, crack the eggs and whisk them thoroughly until well combined.
- Add the evaporated milk, sweetened condensed milk, and vanilla extract to the eggs. Whisk the mixture until completely smooth and well integrated, ensuring no egg streaks remain.
- Strain the mixture through a fine-mesh sieve to ensure a silky smooth texture, removing any potential egg lumps.
- Carefully pour the custard mixture over the hardened caramel in the prepared baking pan.
- Fill the larger roasting pan with hot water, creating a water bath that comes about halfway up the sides of the flan pan. This ensures gentle, even cooking.
- Cover the flan pan loosely with aluminum foil to prevent surface browning.
- Bake in the preheated oven for 50-60 minutes. The flan is done when it's slightly jiggly in the center but set around the edges. A knife inserted near the center should come out clean.
- Remove from the oven and water bath. Allow the flan to cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set completely.
- To serve, run a thin knife around the edges of the pan to loosen. Place a large serving plate over the pan and quickly invert to release the flan, allowing the caramel to drape over the top.
Tips
- Caramel Making Master Class: The key to an exceptional flan is in the caramel. Take your time and watch the sugar carefully – it can go from golden perfection to burnt disaster in seconds!
- Strain for Silkiness: Never skip straining your custard mixture. This extra step ensures a smooth, luxurious texture that will make your flan look and taste professional.
- Water Bath is Non-Negotiable: The water bath (bain-marie) is crucial for even cooking and preventing cracks. Make sure the water comes halfway up the sides of your flan pan.
- Cooling is Key: Patience is your friend! Let the flan cool completely at room temperature, then refrigerate for at least 4 hours. This helps it set perfectly and makes unmolding easier.
- Unmolding Technique: Run a thin knife around the edges and use a plate slightly larger than the pan. Place the plate over the pan and flip quickly and confidently – practice makes perfect!Pro Tip: This recipe is forgiving but precise. Follow the steps carefully, and you'll create a dessert that looks like it came straight from a professional kitchen!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 9g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 140mg
