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Everyone’s Favorite Latin DessertFlan is a Latin dessert that is a favorite from Puerto Rico to Costa Rica and beyond. Our GOYA® Flan recipe is a rich, caramel-topped custard that gets raves every time you serve it.
Flan recipes can be pulled out for any occasion. This one is velvety and luscious—perfect for parties or just as a way to finish a delicious dinner. Make Flan for your friends and loved ones. They’ll ask for it again!
1 can (13.5 oz.) GOYA® Coconut Milk
2 cups heavy cream
6 large eggs
1/2 cup sugar
1½ tsp. GOYA® Vanilla Extract
Pinch of salt
1/3 cup water
1 cup sugar
½ tsp. lemon juice
|1.||Preheat oven to 350°F.|
|2.||In saucepan on medium, heat coconut milk and cream. Boil 3 quarts of water.|
|3.||In a large bowl, gently whisk eggs, sugar, vanilla and salt. Whisk warm coconut milk and cream into egg mixture. When the mixture is creamy, pour it through a fine strainer.|
|4.||Pour Flan mixture into soufflé dish. Fill roasting pan halfway up with hot water. Cover loosely with aluminum foil to create a "bain-marie" (water bath) and place in oven. Cook soufflé dish for about 1¼ hour or ramekins for 30 minutes. When knife inserted in center of Flan comes out clean, it's done.|
|5.||Remove Flan to cool. Refrigerate for several hours or overnight.|
|6.||To loosen Flan from dish, slide knife around mold. Place serving dish on mold and invert. Shake gently if Flan does not release.|
|1.||In saucepan, combine the water, sugar and lemon juice over medium heat. Mix until the sugar dissolves. Swirl pan for even cooking. Stop cooking when liquid turns golden. Immediately pour the syrup into a 1½ quart soufflé dish, covering the bottom and sides.|
No problem! ™
Impress even the most sophisticated palate with Goya's exquisitely made flan; no one will ever guess it came from a box!
Sazón with Coriander and Annatto
Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.