Flan de Vainilla

Flan de Vainilla Recipe from Puerto Rico

Region / culture: Puerto Rico | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Flan de Vainilla is a classic Spanish dessert that is loved for its creamy texture and rich caramel flavor. This decadent dessert is perfect for any occasion and is sure to impress your guests.

History

Flan de Vainilla has been enjoyed for centuries in Spain and other Latin American countries. It is believed to have originated in ancient Rome, where it was known as "flado" and was made with honey instead of sugar. Over time, the recipe evolved and spread to other parts of the world, becoming a beloved dessert in many cultures.

Ingredients

Caramel Ingredients

0.5 cup of sugar

Flan Ingredients

4 eggs
1 can (12 oz or 340 g) of evaporated milk (such as carnation)
1 can (14 oz or 397 g) of sweetened condensed milk (such as Nestlé)
1 tsp of vanilla extract

How to prepare

Caramel

Heat the sugar over medium to medium-high heat until it turns into a golden brown caramel.
Carefully pour the caramel into the upper half of the baño de Marí, ensuring that it covers the entire bottom and about one inch or so of the sides of the pot.

Flan

In a separate dish, lightly beat the eggs.
Add the remaining ingredients in the order listed, stirring lightly after each addition.
Mix thoroughly after all ingredients have been added.
Slowly pour the mixture into the upper portion of the baño de Marí, being careful not to disturb the caramel layer.
Fill the lower portion of the baño de Marí with water and heat it until it boils.
Reduce the heat to medium, place the upper portion in position, and cover it.
Cook for approximately thirty minutes.
Test the consistency by inserting a table knife through the middle of the flan.
When the knife comes out clean, the flan is cooked.
Run a table knife along the side of the flan, going all the way around the pot to loosen the edges.
Allow the flan to cool at room temperature for about an hour.
Cover it with a platter and carefully turn it upside down until it drops onto the platter.
If necessary, lightly tap the bottom of the pan until you feel the weight of the flan on the bottom platter.

Variations

You can add a splash of rum or brandy to the flan mixture for a boozy twist.
For a citrusy flavor, add some lemon or orange zest to the flan mixture.
Experiment with different extracts, such as almond or coconut, for a unique flavor profile.

Cooking Tips & Tricks

Be careful when making the caramel, as it can burn easily. Keep a close eye on it and remove it from the heat as soon as it turns a golden brown color.

- Make sure to pour the caramel into the pan quickly, as it will harden as it cools.

- When cooking the flan, be sure to use a water bath (baño de Marí) to ensure even cooking and prevent the flan from curdling.

Serving Suggestions

Flan de Vainilla can be served chilled or at room temperature. It is delicious on its own or topped with fresh berries or whipped cream.

Cooking Techniques

The key to a smooth and creamy flan is to cook it gently and slowly in a water bath. This will help prevent the eggs from curdling and ensure a silky texture.

Ingredient Substitutions

If you don't have sweetened condensed milk, you can use evaporated milk and additional sugar as a substitute. You can also use coconut milk for a dairy-free version of the flan.

Make Ahead Tips

Flan de Vainilla can be made a day in advance and stored in the refrigerator. Simply cover it with plastic wrap or foil to prevent it from drying out.

Presentation Ideas

To add a decorative touch to your flan, you can garnish it with fresh mint leaves, edible flowers, or a drizzle of caramel sauce.

Pairing Recommendations

Flan de Vainilla pairs well with a cup of coffee or a glass of dessert wine, such as Moscato or Port.

Storage and Reheating Instructions

Leftover flan can be stored in the refrigerator for up to 3 days. To reheat, simply place it in the microwave for a few seconds or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of Flan de Vainilla contains approximately 250 calories.

Carbohydrates

Each serving of Flan de Vainilla contains approximately 30 grams of carbohydrates.

Fats

Each serving of Flan de Vainilla contains approximately 10 grams of fats.

Proteins

Each serving of Flan de Vainilla contains approximately 6 grams of proteins.

Vitamins and minerals

Flan de Vainilla is a good source of calcium, vitamin D, and vitamin A.

Alergens

Flan de Vainilla contains eggs and dairy, which may be allergens for some individuals.

Summary

Flan de Vainilla is a rich and creamy dessert that is relatively high in carbohydrates and fats. It is a good source of proteins and essential vitamins and minerals.

Summary

Flan de Vainilla is a classic dessert that is loved for its creamy texture and rich caramel flavor. This recipe is easy to make and is sure to impress your guests. Enjoy this decadent treat on its own or with your favorite toppings for a delicious and satisfying dessert experience.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day and I was visiting my friend Maria in her cozy little kitchen. She had just taken a beautiful golden brown flan out of the oven and the sweet aroma filled the room.

Maria had a mischievous twinkle in her eye as she handed me a spoonful of the creamy dessert. I took a bite and was instantly hooked. The smooth texture, the rich vanilla flavor, and the caramelized sugar on top all combined to create a truly decadent treat.

I begged Maria to share the recipe with me, but she just laughed and said it was a family secret that had been passed down for generations. Disappointed but determined, I made a mental note to find a way to recreate this delicious dessert on my own.

Over the next few weeks, I scoured cookbooks and asked friends and family for their own flan recipes. Each one was slightly different, but none could compare to Maria's secret recipe. Determined not to give up, I decided to experiment in my own kitchen and see if I could come up with something close to the original.

After several failed attempts and many wasted ingredients, I finally stumbled upon a combination of eggs, milk, sugar, and vanilla that seemed to come close to Maria's flan. But there was still something missing - that special touch that made her flan so unique and delicious.

One day, while rummaging through my grandmother's old recipe box, I came across a faded index card with the words "Flan de Vainilla" scrawled across the top. I couldn't believe my luck - it was Maria's recipe! I quickly gathered the ingredients and set to work, following the instructions carefully and hoping for the best.

As the flan baked in the oven, I anxiously watched the timer, praying that this would finally be the recipe that captured the magic of Maria's dessert. When the timer dinged and I pulled the flan out of the oven, my heart raced as I carefully flipped it onto a plate.

To my delight, the flan turned out perfectly - creamy, smooth, and bursting with vanilla flavor. I couldn't believe that I had finally cracked the code and recreated Maria's secret recipe.

From that day on, Flan de Vainilla became a staple in my kitchen. I shared the recipe with friends and family, passing on the delicious tradition that had brought me so much joy.

Years later, as I sit in my own cozy kitchen, preparing a batch of flan for a family gathering, I can't help but smile as I think back on the journey that led me to this recipe. It was through perseverance, determination, and a little bit of luck that I was able to unlock the secret to Maria's delicious flan.

And as I serve the dessert to my loved ones, I know that this recipe will continue to be a cherished part of our family for generations to come. The sweet taste of success and the memories of my dear friend Maria will always be present in every creamy bite of Flan de Vainilla.