Puerto Rican Egg Custard Recipes

PUERTO RICAN FLAN RECIPE

Steps:

• Pour sugar into a heavy bottomed pot and melt over medium low heat. You can shake the pan occasionally to ensure the sugar melts evenly.
• Once the sugar has melted completely (can take up to 20 minutes) and there are no sugar crystals remaining, pour and spread caramel in an oven resistant dish or dishes. Set the dish aside.
• Next, add all filling ingredients to a blender and blend until velvety smooth. Pour this mixture into your baking dish (over the caramel and salt.)
• Bake in a water bath (placing your baking dish inside another, larger oven safe dish with a layer of water) at 350 degrees for 60-80 minutes, or until the center looks jiggly (think jello) but not liquid. Remove the flan from the oven and allow time to cool completely.
• Using a knife, loosen the edges around your flan and the baking dish. Grab a platter to serve the flan on and place it over the baking dish. Carefully flip the flan onto your platter, allowing the caramel to drizzle over the top. Slice, serve and enjoy!

CARAMEL CREAM CHEESE CUSTARD (FLAN DE QUESO)

Steps:

• Preheat oven to 350 degrees F.
• Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
• Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
• Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
• Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

PUERTO RICAN EGG CUSTARD

Steps:

• 1. Place eggs in blender and whip for 15 seconds; add sweetened condensed milk, evaporated milk and whole milk to blender , whip for 30 seconds. Set aside.
• 2. Place sugar in dry saucepan. Cook over medium-high heat. After 5 minutes sugar begins to clump up. Break up chunks with a wooden spoon. Continue to cook sugar until it liquefies and turns light caramel color.NOT to dark or you will have a burnt flavor.
• 3. Pour caramel into sprayed lightly bundt pan and using a wooden spoon, spread caramel 1/2 way up sides and middle tube of pan too. Place in a roasting pan.
• 4. Pour custard into bundt pan.
• 5. Place roaster and bundt pan in oven; then pour hot water into roasting pan, about 2 inches deep. Bake for 45 minutes or until knife inserted in center comes out clean.
• 6. Remove from oven, let cool in bundt pan for 15 minutes- then loosen the top edge of flan from pan so as not to disturb the caramel that is 1/2 way down.
• 7. Tilt pan back and forth until you can see the caramel oozing up the sides of the pan. Cover and chill for 6 hours or over night.
• 8. Place plater on top of bundt pan. Holding tight against each other;flip over carefully so you don't lose the wonderful caramel. Store any left over flan in the refrigerator.

PUERTO RICAN BREAKFAST CUSTARD

Steps:

• Whisk together the cornstarch, salt, sugar, and cinnamon in a large saucepan. Stir in the milk to evenly blend ingredients, and set over medium-high heat. Continue whisking and cooking until custard reaches a thick consistency, 25 to 30 minutes. It is important to stir the entire time, or the custard can easily burn or clump. The custard will continue to thicken as it cools. Spoon into bowls to serve.