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Cocina Criolla / Desserts

Flan de Vainilla

(o Flan de leche)


  • 5 huevos
  • 1 lata de 12 onzas de leche evaporada, sin diluir
  • 1 lata de 14 onzas de leche condensada
  • 2 cucharadas de extracto vainilla
  • 1 taza de azúcar (para acaramelar el molde)


Caliente el horno a 350°F.

En una cacerola caliente el azucar a fuego moderado, revolviendo constantemente hasta que derrita el azúcar tome un color dorado claro. Acaramele el molde, incluyendo el fondo y los lados.

Mezcle los huevos, la leche evaporada, la leche condensada y la vainilla. Cuando el moldeeste frio del caramelo cuele la mezcla de los ingredientes en el molde y pongalo en un "baño de maria" por 45 minutes a 350 grados. Para saber si esta listo introduzca un cuchillo en el centro del flan y si sale limpio saque el flan del horno. Deje el flan enfriar y coloque en la nevera por lo menos una hora antes de servir.

Vanilla Custard


  • 5 eggs
  • 1 12-ounce can of evaporated milk
  • 1 14-ounce can of condensed milk
  • 2 tablespoons of vanilla extract
  • 1 cup of sugar (to caramelize the mold)


Heat oven to 350°F. Pour the cup of sugar in a saucepan to caramelize over medium-low heat stirring constantly, until the sugar melts and takes a light golden color. Pour caramel into serving trays to cover the bottom and sides with the caramel.

Mix all ingredients until smooth. Pour over the caramel mold. Place the mold over a bowl of hot water. Bake in a double boiler for 1 hour 15 minutes, or until golden brown. Remove from the oven, let it cool, cover and place in the fridge. Turn over into another container at the time of serving.

My Favorite Recipe Book

Find recipes like this and more in the recipe book Puerto Rican Cookery by Carmen Aboy Valldejuli. My mother gave me this recipe book on my 18th birthday and it has been my staple recipe book ever since.

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Did You Know?

As a result of the Spanish-American War in 1898, Cuba became independent and Puerto Rico was annexed to the United States.