Flan 101

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Flan is a traditional Puerto Rican dessert. We've all eaten it and love it. Most of us are a bit weary of the task of making it. But, we are here to tell you it is easy. These are the 'basic' instructions. All that changes are the ingredients.

First prepare the caramel so that it has time to 'set' before pouring in the custard.

The Caramel

The most daunting part of preparing a flan was the caramel. I was always afraid of burning myself or burning the caramel. Preparing the caramel in the microwave is so easy, un guame!

Pour 1 cup sugar and about ¼ cup water in a microwave safe cup. I use a 2 cup glass Pyrex measuring cup. Just stir the sugar and water a bit and microwave on high for about 5 minutes until it reaches the right color. Once 4 minutes have passed keep your eye in the microwave. You need to open the door once the caramel reaches that golden color. If it is not dark enough at 5 minutes, add another 30 seconds, but open the door once the color is right. You are looking to get the perfect color, not too light and not too dark.

Then just pour into the flan pan and swirl to cover the bottom. Always let the caramel set before pouring in the custard. How easy is that?

Next get the 'baño de María' or bain-marie (water bath) ready. I use a large cookie sheet on the bottom, then set a large roasting pan on the sheet. At the last minute you will need to boil some water to pour into the roasting pan. Start water to boil when just before you begin preparing custard.

Now that the mold and baño are ready prepare the flan as per your recipe. see photo on right

Carefully pour the custard into the mold. Cover with foil, sit in the roasting pan, add the hot water to the roasting pan no more than half way up, and bake at 350° for about an hour.

Test for doneness by inserting a wet knife in the center, if it comes clean it's done. Larger flans will take 1½ hours. If the flan does not seem solid in the middle, bake it longer, test again. Remove from the oven and let it cool down to the touch. Refrigerate at least 6 hours before serving.

To serve run a knife around the inside of the mold, cover the mold with a dish that has a bit of a lip to hold the caramel, such as a pie plate. Carefully flip it over and wait a few minutes until the flan has dropped. Carefully lift the mold. (For ramekins use individual saucers).

I often bake my flan ahead 2 or 3 days leaving in in the mold in the fridge. Leaving it in the mold makes it easy to carry out of the house, make sure you put it in an ice chest if you are taking it out. Serve cold.

Good to note here that traditional Puerto Rican flan usually has more than 6 eggs, and turns out firmer than the flan served in the United States. I use 8 - 10 eggs since I am a traditionalist and like to prepare things the way my mother did (she used 10). I add a tablespoon of vanilla for richer flavor.

More eggs means a larger flan and takes a bit longer to cook and it is more solid or firm and not jiggly. It is a Puerto Rican thing. Just add extra eggs and vanilla and that's all, if you like it firm.