At our home. It’s not a Holiday unless we have Flan Pudding. This is a very traditional recipe that Vo-Vo loves to makes. She is so good at it…that honestly no one can make it quite as good as her.
If you have never had Flan, you have no idea what you are missing. It is so creamy and smooth and delish….oh, and carmel sauce that goes on top…You just have to try it!
Our Holidays wouldn’t be complete without it. I have a feeling when you try it…it will be a Holiday Favorite in your Home too!
VO-VO’S FLAN PUDDING
- 8 Eggs
- 1 14 oz can Condensed Milk
- 2 Cups of Milk (2% or whole milk) Or if you do like Vo-Vo, just fill 2 cans full
- 1 teaspoon vanilla
- 8 Tablespoons Water
- 1 Cup Brown Sugar
Mix Eggs, both milks and vanilla on low until well blended.
Pour sugar and water in the bottom of a bundt pan. Place pan on the stove and wait for sugar to bubble and turn a golden brown.
Swirl the liquid sugar around the sides of the pan until all sides are covered.
Let sugar cool for 5 minutes. Add the Egg mixture to the Bundt Pan.
Place a large shallow pot filled half way with water on the stove and bring water to a boil.
Lower heat to medium-low and place bundt pan in the pot and cover.
Let Flan cook on stove for approximately 1 hour or until a toothpick comes out dry.
Let cool completely and invert into a serving dish with a lip.
If adding Raspberries, lightly dampen with water and roll in the sugar. Place on a baking rack and broil for 5 minutes.
Sprinkle on top of the Flan.
I love my Eat Smart Precision pro Kitchen Scale it is the only way I can translate Portuguese measurements. Can’t live without it!
Kid Ratings: Ronnie 10, Reis 8, Riley 9
Decor Girl (@TheDecorGirl)
November 5, 2011 at 7:33 pmHmmm, never tried flan in a bundt pan. Looks yummy.
Family Foodie
November 5, 2011 at 10:06 pmIt really is and actually really easy to make. We can’t have a party at our home without it.
Barbara | Creative Culinary
November 5, 2011 at 9:52 pmSounds delicious; we just made the regular panna cotta and it was very good but I know I like flan better; I’ll have to try this.
Family Foodie
November 5, 2011 at 10:00 pmI have to say after seeing the Panna Cotta, I may have to try it!
Claire
November 6, 2011 at 1:59 amOh that looks and sounds so good, I’m going to have to try that!
Family Foodie
November 6, 2011 at 2:41 amClaire,
Let me know if you have any questions while making it. I know you will loooove it!
Isabel
Karriann Graf
November 7, 2011 at 3:12 amRaspberries are my favorite fruit. I bet candied makes them even better 🙂
Family Foodie
November 7, 2011 at 11:26 amThe combination of the creamy flan with the crispy raspberry is amazing!
LisaLadrido (@LisaLadrido)
November 26, 2011 at 12:43 amWe love flan in our family, it is a Puerto Rican tradition too! Will have to try it in a Bundt pan though, looks really pretty! Thank you for sharing Vo-Vo’s recipe! Lisa
LisaLadrido (@LisaLadrido)
November 26, 2011 at 11:32 pmHere is the Puerto Rican version of flan:
1. 12 eggs
2. 2 cans evaporated milk
3. 2 cups of milk
4. 1 1/2 cups sugar
5. 4 Tsp of vanilla
6. 1/2 Tsp of salt
7. 1 cup of sugar to make the caramel (quantity depends on the baking pan)
Preheat oven at 350 degrees
Mix ingredients 1-6 and blend well.
Heat on low on stove #7 until sugar is golden in color, pour into your baking dish of choice.
(This will fit in a 9×13 baking dish)
Pour milk mixture into the baking dish.
Place in double boiler (Baño María) and bake for 1 hour or until done!
Family Foodie
November 27, 2011 at 9:53 amLisa,
Thanks for sharing. I can’t wait to try this version of Flan.
Isabel