Dessert - 10 Traditional Puerto Rican Christmas Foods recipes

Author: Maynard Youngblood  

Spanish Custard with Caramel Flan is a Latin dessert that is a favorite from Puerto Rico to Costa Rica and beyond. Our GOYA® Flan recipe is a rich, caramel-topped custard that gets raves every time you serve it.

Spanish Flan Recipe

Spanish Flan Recipe
Do you know that making Spanish Flan is an easy process and requires just 4 ingredients? This is an original Spanish Flan recipe and is fully translated into English and calculated in cups and grams. Intense vanilla taste!
Provided by: Sabine Venier
Total time: 85 minutes
Cook time: 65 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Spanish
Number of ingredients: 4
Ingredients:
  • 1 1/2 cups granulated white sugar ((300g))
  • 4 large eggs
  • 2 cups full-fat milk ((480ml))
  • 2 vanilla beans* (or 2 tsp vanilla extract)
Nutrition:
  • Calories: 301 kcal
  • Carbohydrate: 54 g
  • Protein: 7 g
  • Fat: 6 g
  • Saturated Fat: 2 g
  • Cholesterol: 148 mg
  • Sodium: 89 mg
  • Sugar: 54 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350°F (175°C). Place six 1-cup-sized ramekins in a 9x13" (23x33cm) baking dish. Fill up with warm water (directly from the tap is fine) until the ramekins stand about 1/4 - 1/2 in water. Set aside.
  2. In a medium saucepan over medium-low heat, cook 1 cup (200g) sugar until the sugar is completely dissolved and liquefied with a golden brown color. Stir constantly and be careful not to cook it too long. The sugar burns very quickly. Immediately spoon into warmed ramekins equally. If the sugar gets to firm while spooning into the ramekins, place back on the heat in-between for a few seconds to liquefy again. Let stand until you are done with the filling.
  3. Meanwhile, in a large mixing bowl with a handheld or stand mixer fitted with a whisk attachment, whisk eggs and the remaining 1/2 cup (100g) sugar on medium-high speed until creamy for about 2-3 minutes. Add milk and vanilla* and stir to combine. Pour through a fine mesh strainer to remove almost all air bubbles. Divide into six 1-cup-sized ramekins equally. Cover each ramekin with aluminum foil separately and seal tightly. Bake for about 60-70 minutes (I baked mine exactly 65 minutes). The flan should wobble like a pudding or jelly when move. Check consistency after 60 minutes by looking under the foil of one ramekin. If it is not done after 60 minutes, check back every few minutes. Don't overbake. Then remove from water bath and let cool to room temperature. Chill 4 hours in the fridge.
  4. Before serving, run a knife around the sides where the flan is touching the ramekins. Flip over the ramekins onto plates. (Watch the video - 26 sec. - to see how I did it). The sugar syrup will run over the flan like a sauce. Don't scrape out the remaining hard sugar from the ramekins. For easier cleaning, fill ramekins with hot water from the tap and let stand until the hard sugar crust dissolved. Store leftovers in the ramekins in the fridge up to one day.
Notes: My Mom's Puerto Rican recipe for flan with lemon and, Preheat oven to 350°. Lightly beat with a mixer in a large bowl: condensed milk, water, eggs, vanilla, lemon zest and brandy. Set aside. Pour sugar into oven …

10 Traditional Puerto Rican Christmas Foods

10 Traditional Puerto Rican Christmas Foods
Celebrate the holidays island-style with these Puerto Rican Christmas foods! From roasted pork to codfish salad to coconut pudding, these recipes make one amazing feast!
Provided by: insanelygood
Yields: 0 servings
Number of ingredients: 10
Ingredients:
  • Arroz con Gandules (Puerto Rican Rice and Pigeon Peas)
  • Roasted Pernil (Puerto Rican Roast Pork)
  • Puerco/Lechón Asado (Pork Roast)
  • Tembleque (Puerto Rican Coconut Pudding)
  • Puerto Rican Gazpacho
  • Pasteles De Masa
  • Flan (Puerto Rican Baked Egg Custard)
  • Puerto Rican Sofrito
  • Coquito
  • Puerto Rican Picadillo (Spiced Ground Beef)
How to cook:
  1. Select your favorite recipe.
  2. Organize all the required ingredients.
  3. Prep a Puerto Rican Christmas food in 30 minutes or less!
Notes: Puerto Rican Flan de Queso, Add the strained custard on top of the warm sugar and place round baking dish into a water bath. Hot water should reach 1 inch up the side. Bake …

Caramel Flan

Caramel Flan
The perfect silky smooth caramel flan recipe.
Provided by: Melissa Stadler, Modern Honey
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 12 servings
Cuisine: Mexican
Number of ingredients: 10
Ingredients:
  • 1 cup Sugar
  • (2) 12-ounce cans Evaporated Milk
  • (1) 14-ounce can Sweetened Condensed Milk
  • 5 Eggs
  • 4 ounces Cream Cheese ((softened))
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla
  • Garnish:
  • Fresh Whipped Cream
  • Fresh Strawberries
How to cook:
  1. Preheat oven to 350 degrees.
  2. In a heavy-bottomed pot, add 1 cup of sugar, and cook on medium-low heat until sugar is completely melted and a deep golden brown. Pick up the pan and swirl it around to ensure the sugar is evenly melted.
  3. Once the sugar is melted, immediately pour into a 9-inch cake plate, pie plate, or flan pan. Swirl around until evenly coated. Set aside.
  4. In a large mixing bowl or blender, combine the filling ingredients. Whip until creamy. Pour into the baking pan.
  5. Place the pan on a larger baking sheet or roasting pan. Place in oven and carefully add hot water to reach at least 1-2 inches on the sides.
  6. Bake at 350 degrees for 1 hour. Carefully remove flan from oven, leaving behind larger pan filled water. Once flan is removed, carefully remove the pan of hot water. Place flan back inside roasting pan, filled with water, to slowly cool for 30 minutes.
  7. Place flan in the refrigerator to chill for at least two hours, overnight is ideal.
  8. When ready to serve, take a knife and run along sides of the pan. Take a cake plate or serving platter and place it on top of the pan. Flip it over and the flan with release so the caramel is now on the top. The caramel will slowly drip off of the pan so make sure you get all of the caramel.
  9. Serve with fresh whipped cream and strawberries.
Notes: Classic Puerto Rican Flan Recipe, Instructions

Flan

Flan
Spanish Custard with Caramel Flan is a Latin dessert that is a favorite from Puerto Rico to Costa Rica and beyond. Our GOYA® Flan recipe is a rich, caramel-topped custard that gets raves every time you serve it. Flan recipes can be pulled out for any occasion. This one is velvety and luscious—perfect for parties or just as a way to finish a delicious dinner. Make Flan for your friends and loved ones. They’ll ask for it again!
Total time: 55 minutes
Prep time: 5 minutes
Yields: 8 servings
Number of ingredients: 5
Ingredients:
  • 1 cup sugar
  • 4 eggs
  • 1 can GOYA® Sweetened Condensed Milk
  • 1 can GOYA® Evaporated Milk
  • 1 tsp. vanilla extract
How to cook:
  1. Step 1
  2. Heat oven to 325°F. In small, heavy saucepan over medium-high heat, bring sugar and ½ cup water to boil, stirring until sugar dissolves. Using wet pastry brush, wipe off any sugar that sticks to sides of pan. Cook, without stirring, swirling pan, until syrup turns deep golden brown, about 12 minutes. Carefully divide hot caramel among eight 4-oz. ramekins set inside shallow baking dish; set aside to cool.
  3. Step 2
  4. In a medium bowl using whisk, beat eggs until well blended. Whisk in condensed milk, evaporated milk and vanilla extract until completely combined. Divide milk mixture evenly among ramekins.
  5. Step 3
  6. Carefully add enough hot (not boiling) water to baking dish, to come halfway up sides of ramekins; cover baking dish tightly with foil. Bake until flan is set but still wiggly in center, 22-25 minutes. Using tongs, carefully remove ramekins from water bath. Transfer to refrigerator to cool completely.
  7. Step 4
  8. To serve, gently run butter knife around edges of flan; invert onto serving plates. Garnish with raspberries and mint leaves, if desired.
Notes: The 35 BEST Puerto Rican Recipes, Puerto Rican Oxtail Stew. Oxtail Stew is a staple comfort food all over the Caribbean, and this is the most delicious version of all. Beef oxtail, …
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