14 July, 2018
Vo-Vilma’s Puerto Rican Flan
Flan is one of those dishes that “establishes” a person in the Latin family kitchen. There’s always somebody, who has somebody, that knows somebody who makes the best flan. This dessert, well executed, pretty much gives you authority and ownership over the prime dessert space at the holiday table, your own legend and immediately incites an “animated discussion” of who has the better flan when you’re not around. Restaurants, in-laws, coffee shops – nothing is safe from inevitable comparison (and usual dismissal). You want to win dessert? You bring the flan and not just “ANY” flan – you bring “so-and-so’s flan”.
This recipe, credited to my Puerto-Rican mother in law, will ensure that you bring the right weapon to the dessert fight – THIS is Vo-Vilma’s Flan:
- Rectangular Aluminum Loaf Pan (Order Here)
- Turkey Roasting tray or a deep disposable table pan (Order Here)
- Dry and Liquid Measuring cups
- Plastic Wrap
- Serving Dish (I love these)
- White Sugar, 1 Cup
- Cream Cheese, 4 oz
- Eggs, 6 Large
- Evaporated Milk, 1 Can 12oz
- Sweetened Condensed Milk, 1 Can 14oz
- Amaretto, 1 TBSP
- Vanilla Extract 1/2 TBSP
Heat your oven to 375. Pour the sugar into the baking pan and add 1/2 cup of water. Stir to dissolve and then place over stove at medium high. Heat directly and slide back and forth to ensure even cooking. When the sauce begins to turn a medium shade of brown, remove from heat and let cool.
While caramel top is cooling, grab your blender. Place both milks, Extract, Amaretto and cream cheese into the blender on whir on medium. Gradually at 1 to 2 eggs at a time while still blending. Once all ingredients are added, test the temp of the caramel. You want it cool so that it doesn’t cook the custard. Once sufficiently cooled, slowly pour the custard on to the sauce. Place the pan into the tray and fill the tray with water until it reaches halfway up the pan. Place tray in oven and cook for about 1 hour or until a light browning appears. Test the flan by inserting a toothpick into the center and check to see if anything catches. If clean, remove from oven and let cool completely. Once cool, top with plastic wrap and place in fridge overnight.
The FLIP (aka – don’t be distracted, stupid)
The next day, remove the flan by carefully scraping along side its outer edge, going all the way down the inside of the loaf pan with a dull knife. This will prevent sticking. Place the serving plate on top of the pan upside down. Place one hand the back of the tray and your dominant hand on the bottom of the pan. Flip the tray and pan jointly. The flan should release, just give it a second. Pour any excess caramel onto the top of the flan. Serve in sliced squares spooning plenty of caramel on top.