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Editor's note
An accessible guide to Puerto Rican flan with careful attention to caramel-making and bain-marie technique for beginners. The emphasis on overnight chilling as a key step opens possibilities for make-ahead dessert service; straightforward execution makes it adaptable for pastry programs.
EASY FLAN
CARAMEL
1 c sugar
1/4 c water
Pinch of salt
Make sure sugar is coated as an even layer at the bottom of the saucepan pour water n make sure all sugar is covered w the water cook on medium the water will start to dissolve n sugar will start to caramelize be patient 🥹❤️
MIXTURE
1 can of evaporated milk
1 can sweetened condensed milk
2 egg yolks
4 eggs
1/2 tsp salt
1 tsp vanilla
Pulse in blender make sure u don’t get too many bubbles
Once caramel is done pour in baking tray move around so all the pan it covered evenly n let it set for 5 mins it should get hard
Pour liquid mixture
Cover w aluminum and put in a water bath a tray n fill 1/2 way w water
Bake at 350 for 50 mins
Once done Let it cool
And refrigerate for next day … remember u promised 🥹
Next day cut w a knife along edges to loosen it up flip it out
Enjoy ❤️❤️
