Puerto Rican Style Custard

Puerto Rican Style Custard


  • 1 cup of sugar
  • 8-ounce package of cream cheese, room temperature

  • 1 cup of sugar

  • 1/4 teaspoon of salt

  • 12-ounce can of evaporated milk

  • 14-ounce can of condensed milk

  • 6 eggs, slightly beaten

  • 1 teaspoon of vanilla extract


  1. Use:
  2. a 9″x3 1/2″ round mold
  3. You will also need a larger baking pan for the “bain marie”
  4. Melt 1 cup of sugar in the bottom of the baking pan until a golden caramel forms. Swirl around to spread the caramel evenly.
  5. Combine the condensed and evaporated milk, cream cheese, 1 cup of sugar, salt, eggs and vanilla extract. Mix well.
  6. Place the larger pan in the center rack of the preheated oven. Place the baking pan with the caramel in the center of the larger pan and add a couple cups of hot water to the larger pan. Pour the cheese mixture into the prepared baking pan and cook at 350 degrees F. for about an hour or until a knife inserted into the center comes out clean.
  7. After removing it from the oven, allow to coolcompletely.. then place the flan in the refrigerator until cold.. Once cld, unmold onto a large, cold platter.


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