Before 1776 - Puerto Rican, Chamorro, Filipino-American, and Virgin Islander communities.

Flan

Name: Flan
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1 cup granulated sugar; 2 tbsp water; 4 large eggs; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 tbsp vanilla extract; Pinch salt; Butter for greasing pan

Flan is a smooth baked custard dessert topped with a layer of soft caramel. Popular in Puerto Rico, the Philippines, Guam, and Virgin Islands, it reflects colonial and cultural exchange blending Spanish dessert traditions with local ingredients.

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Difficulty

Medium

Prep time

20 minutes

Cook time

50 minutes

Total time

1 hour 10 minutes

Servings

6 servings

Region

Puerto Rico and Spanish Caribbean American kitchens

Era introduced

Before 1776

Introduced by

Puerto Rican, Chamorro, Filipino-American, and Virgin Islander communities.

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The Story

Flan arrived in islands and U.S. territories through Spanish colonial influence and was adapted by local communities such as Puerto Rican, Chamorro, and Filipino-American households. The dessert combines simple pantry staples-eggs, milk, sugar-with a distinctive caramel topping, reflecting both European culinary heritage and tropical ingredient availability. As a communal and festive dessert, flan continues to hold cultural significance across island America, bridging indigenous and immigrant food traditions.

Ingredients

1 cup granulated sugar
2 tbsp water
4 large eggs
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 tbsp vanilla extract
Pinch salt
Butter for greasing pan

Equipment

Roasting pan
Saucepan
Skillet
Oven
Hand mixer or stand mixer
Mixing bowl
Measuring cups and spoons

Directions

Preheat oven to 350F (175C).
In a saucepan over medium heat, combine sugar and water to make caramel. Cook without stirring until caramel turns golden amber; immediately pour into bottom of flan mold and swirl to coat.
In a bowl, beat eggs gently; add condensed milk, evaporated milk, vanilla, and salt, mixing until smooth.
Pour custard mixture over caramel in the mold.
Place mold in a water bath (bain-marie) inside a roasting pan.
Bake for 50 minutes or until custard is set but slightly jiggly in the center.
Remove from oven, cool to room temperature, then refrigerate at least 4 hours.
To serve, run knife around edges and invert onto a plate.

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