A spin on the classics is this Passion Fruit Flan. Same creaminess of the traditional flan recipe but with a burst of flavor all covered in a caramel bath!
The classic flan is good, but a Passion Fruit Flan is even better! When you first take a bite, it doesn’t seem different until you get that tart flavor of the passion fruit.
That delicious tartness is soft, but it stays in your mouth. Plus, the creaminess of the flan and the silky caramel make this dessert recipe 10/10! It is made with the same base as the traditional flan de queso.
It is one of many desserts to make with passion fruit, like my delicious cheesecake with passion fruit.
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Why This Recipe Works
- This is a very simple recipe. Make the caramel, mix everything, and bake!
- Is a great flan variation to taste just like the pumpkin flan recipe.
- You can make it year-round!
Recipe Ingredients
- Sugar- The sugar is used just to make the caramel; it does not go in the flan mix. I use 1 cup of sugar. I like making enough caramel for everyone who gets a piece of flan.
- Milk- While some people use regular, I make flan the way like is made in Puerto Rico. That is with evaporated milk and sweetened condensed milk. That combination gives the flan a unique taste that regular milk can’t.
- Vanilla- The vanilla is just a touch. Too much can mask the delicious passion fruit flavor.
- Passion fruit- I used passion fruit pulp because it is easier to find and cheaper than buying fresh passion fruit. Whichever you have is fine to use. Don’t forget that you can add the seeds because they are edible.
- Eggs- You need 5 eggs. The eggs are important because they will help with the flan’s consistency. But don’t be tempted to add more. This is because then your flan will have like an eggy flavor and smell. Not good in my opinion.
How to Make Passion Fruit Flan
- Photo 1: First, make the caramel. The trick to a perfect caramel is not water or avoiding stirring. The secret is simply patience. Put the sugar in a pan on medium-high heat, and once it starts to melt, stir. Yes, clumps will form, but all of these will dissolve. Stir until almost all the lumps are gone. Shut off and keep stirring until no more lumps are left. Pour into your mold.
- Photo 2: Preheat your oven to 350°F so it can reach temperature but the time you finish these steps. In a blender, mix the condensed milk, evaporated milk, and vanilla extract. Then you need to add the eggs one at a time. If you don’t, you run the risk of your flan being denser than what is supposed to.
- Photo 3: Strain the flan mix into your mold with the caramel. Put the mold in a bigger pan to make a water bath. Add hot water until it is about halfway up the mold. Carefully place the pan in the oven.
- Photo 4: Bake for 1 hour. Once done, carefully remove the mold from the water bath. Let it cool for at least 15 minutes at room temperature. Finish cooling the flan for 2 hours in the fridge. This will help the flan set. Then run a knife through the sides of the pan to release the flan. Place a big plate over the mold and flip it, then you’re ready to serve.
Recipe Tips
- Mold- I used a 9×3 round mold. You can divide the recipe into 2 smaller molds or a square mold if you like. Or you can use a flanera.
- Serving- Make sure that whatever plate or base you choose to serve your flan in is big enough and has a high rim. If not, you run the risk of spilling all your caramel.
- Storing- Make sure to cover your flan when storing, because if you don’t, it will dry out. You can use foil, but this tends to stick to the flan. I like using a cake plate with a lid.
Recipe Questions
You can definitely make flan without an oven. You just have to cook in a water bath for 1 hour on medium-high. When the water evaporated, you have to add more to your pan. You just have to tightly cover your mold with foil to avoid getting any water into your flan.
Yes, flan is an egg custard. Most of the ingredients are similar. The only major difference is that the flan has a coating of caramel that egg custard does not.
More Desserts To Try
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Passion Fruit Flan
Ingredients
For the caramel
- 1 cup white sugar
Flan base
- 1 can 12-ounce evaporated milk
- 1 can 14-ounce condensed milk
- 1 tablespoon vanilla extract
- 5 eggs
- ¼ cup passion fruit pulp
Instructions
- Pre heat your oven to 350 degrees F.
- Use a medium pan over medium-high heat and pour your sugar. When the sugar starts to melt, lower your heat to medium. Gently use a spatula to move it around. When you see that almost all the sugar is dissolved, turn off your heat and keep stirring. This can take anywhere from 8-10 minutes. When done pour your sugar into your 9×3 round mold or a flanera. Be careful because the caramel will be very hot.
- Now blend the evaporated, condensed milk and vanilla for 1 minute. Pour your eggs one at a time, then add the passion fruit. Pour your mix over a strainer into your mold with the caramel. Gently tap the mold against your table to make sure no air bubbles get trapped in the mix. Then put your mold in a bigger pot to make a water bath. Add hot water until you reach about half of the mold.
- Put your flan in the oven and cook for 1 hour. When the time is done poke it with in the center to check for readiness. If done you won't see any residue on the knife.
- Remove the flan from the water bath and chill at room temperature for about 30 minutes. Then, put it in the fridge for at least 2 hours.
- When you are ready to serve, remove the flan from your fridge. Run a knife around the edges of the mold to release the flan. Then take a dish big enough to fit the flan, put it over your mold, and flip. Serve and enjoy!
Recipe Notes
- Be very careful when pouring the caramel because it is very hot!
- Releasing the flan- A little trick I have for you is to put the mold on top of hot water so the caramel can become soft again. Do this for about 5 minutes.
- Storing- Keep the flan in the fridge for no more than 5 days in your fridge. Make sure to cover it to prevent it from drying.
Nutrition
*The nutrition information is automatically calculated, so this is only an approximation.
Otis ziliala says
it was so good it was delicious with the passion fruit please try this recipe. I totally recommend this.