Passion Fruit Flan

5 from 1 vote

Silky, smooth, and delicious is this Passion Fruit Flan. Once you taste it, you'll want more!

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dessert

Cuisine: Puerto Rican

Servings:

Calories: 366kcal

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 9x3 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!

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.