Nochebuena Central: Flan
Sweet caramel custard that serves as a traditional dessert during Nochebuena.
By: Eat Rico | @eatricokitchen
Nochebuena—literally "Good Night"—is the night for many Latinos. Think Christmas Eve, but louder, longer, and packed with love, laughter, and legendary food. From roasting lechón to passing around abuelita’s pasteles, this night is about gathering with family and friends to eat, dance, and stay up way too late.
For many of us, it’s less about Christmas morning and more about the magic of the night before—sharing traditions passed down through generations, reconnecting with loved ones, and making space for anyone who wants to join in the fun. Join us in celebrating this special night and bring a little extra sabor to your holiday traditions!
Here is a recipe for Flan, a traditional caramel custard that serves as the perfect sweet treat for your Nochebuena spread!
Flan
8 4oz tins or 32 oz of flan base
15 minutes
35 minutes
Ingredients
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8 4 oz tin molds or classic casserole dish
1 tbsp water per mold
1 tbsp coconut sugar per mold
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1 can condensed milk
¾ cup coconut sugar
1/2 pod Vanilla (or 1/2 tbsp vanilla extract)
1/2 tsp Loisa Organic Ground Cinnamon
2 eggs
4 yolks
3/4 cup cream cheese
Directions
Preheat the oven to 350º Fahrenheit.
On each of the tin molds add 1 tbsp of water and the same amount of coconut sugar.
Bake these tins for 10 minutes or until you achieve a caramel consistency on the bottom of the molds.
On a medium-sized pot add milk, coconut sugar, vanilla, and cinnamon. Bring to a simmer. Set aside.
In a separate bowl whisk together the eggs and the cream cheese. Pour the warm milk mixture on top of the cream cheese and whisk slowly for a couple of seconds.
Strain your mixture.
Pour your mixture evenly on the tin molds. Place the tin molds in a baking tray then fill the tray with a bit of water, creating a water bath. Cover with aluminum foil and bake for 30-35 minutes or until your custard has a good jiggle.
Unwrap and let them cool down INSIDE THE WATER BATH.
Refrigerate overnight and enjoy!!!
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Flan
8 4oz tins or 32 oz of flan base
15 minutes
35 minutes
Ingredients
blank
8 4 oz tin molds or classic casserole dish
1 tbsp water per mold
1 tbsp coconut sugar per mold
blank
1 can condensed milk
¾ cup coconut sugar
1/2 pod Vanilla (or 1/2 tbsp vanilla extract)
1/2 tsp Loisa Organic Ground Cinnamon
2 eggs
4 yolks
3/4 cup cream cheese
Directions
Preheat the oven to 350º Fahrenheit.
On each of the tin molds add 1 tbsp of water and the same amount of coconut sugar.
Bake these tins for 10 minutes or until you achieve a caramel consistency on the bottom of the molds.
On a medium-sized pot add milk, coconut sugar, vanilla, and cinnamon. Bring to a simmer. Set aside.
In a separate bowl whisk together the eggs and the cream cheese. Pour the warm milk mixture on top of the cream cheese and whisk slowly for a couple of seconds.
Strain your mixture.
Pour your mixture evenly on the tin molds. Place the tin molds in a baking tray then fill the tray with a bit of water, creating a water bath. Cover with aluminum foil and bake for 30-35 minutes or until your custard has a good jiggle.
Unwrap and let them cool down INSIDE THE WATER BATH.
Refrigerate overnight and enjoy!!!