The breadfruit is a tropical fruit but due to its high starch content, it is served like a potato. Boiling the breadfruit is the most common cooking method; however, it is also double fried (tostones) or baked into a sweet custard (flan). Breadfruit is definitely one of my favorite tropical fruits!
The Breadfruit Flan is a dense creamy custard layered with a clear caramel sauce that is a palate pleasing dessert! Flans are usually baked in the oven in a water bath (baño de María). The two main ingredients in all flans are milk and eggs. The mixture of the milk and eggs thickens while being heated in the oven. As a result, a delicious custard is formed and can be prepared as a savory or sweet dish. Click on the link to learn How to Peel and Cut a Breadfruit.
A Little Bit of History!
The Greeks were hired by the Romans to create a recipe since they had a surplus of eggs. The Greeks, known for their art of cooking, created the custard. However, as a savory dish. The Spaniard invented the sweet custard made with caramelized sugar that is known today as Flan. Therefore, Christopher Columbus introduced this sweet dessert (flan) to Central, South America and the Caribbean when he discovered America.
Let’s Start Preparing the Caramelized Sugar!
Add 1 cup of sugar to the saucepan.
Cook over low heat to caramelize the sugar. Stir occasionally.
Melt the sugar until it is completely caramelized and turns into a golden brown color.
Let’s Prepare the Baking Pan for the Breadfruit Flan!
Pour the caramel into a 9-inch round baking pan. With both hands and oven gloves on, carefully swirl the caramel to coat the bottom and sides of the pan.
Set aside the baking pan lined with caramel to harden.
By the time the flan mixture is prepared, the caramel is usually hardened.
Let’s Cook the Frozen Breadfruit!
For this recipe, I am using the breadfruits wedges that are frozen and vacuum sealed.
I purchase large quantities of breadfruits at the Latin market. Once they have been peeled and cut into wedges, they are vacuum sealed and placed in the freezer for future use. Click on the links to learn How to Peel and Cut a Breadfruit and How to Vacuum Seal Root Vegetables and Starchy Fruits.
In a 2.5-quart saucepan, bring 6 cups of water to a boil. Add two teaspoons of salt and stir. Add the block of frozen breadfruit wedges to the boiling water. Reduce heat to medium high and cook the breadfruit for 30 minutes or until they are fork tender.
After 30 minutes of cooking, remove the breadfruit wedges from the saucepan and place in a medium size bowl if they are tender.
While the breadfruit wedges are still warm, mash the breadfruit wedges with a potato masher.
Since the breadfruit wedges were large, I only needed two breadfruit wedges to measure 1 cup of cooked mashed breadfruit. Of course, I ate the remaining breadfruit wedges accompanied with a delicious Salt Cod Salad. Click on the link for recipe!
Measure 1 cup of cooked mashed breadfruit.
Let’s Prepare Our Breadfruit Mixture!
Pour 1 can (12 ounces) of evaporated milk, 1 can (14 ounces) of sweetened condensed milk, 1 teaspoon vanilla extract and add 4 eggs.
Now we can add 1 cup of the mashed breadfruit to the electric blender.
Beat at high speed for 40 seconds to 1 minute until all the ingredients are well blended and a creamy texture is formed.
We are Ready to Bake The Breadfruit Flan!
Place the caramel lined baking pan into a pancake oven pan.
The handles on the pancake oven pan makes it easier to place and remove the flan from the oven.
Fill the 9-inch baking pan with the breadfruit mixture. Pour sufficient water (approximately 2 cups) between the gap of both baking pans. Place in oven at 350°F and bake for one hour.
Flans are baked in the oven in a water bath (baño de María).
After one hour of baking, insert a clean toothpick in the center of the custard. If the toothpick comes out clean, the custard is done. Let cool and place in refrigerator overnight.
Remove breadfruit flan from overnight refrigeration. Run a knife carefully around the inside edges of the baking pan to loosen the custard.
Invert the custard onto a large plate. Place a large plate on top of the baking pan and flip it over.
Lift the baking pan carefully.
Here you have the breadfruit flan!
Cut yourself a slice of this delicious dense creamy Breadfruit Flan!
Enjoy this awesome dessert with a fresh cup of Puerto Rican coffee! ¡Buen Provecho!
Click on the button below to watch my YouTube video on How to Prepare Breadfruit Flan (Flan de Pana)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.Print
The Breadfruit Flan is a dense creamy custard layered with a clear caramel sauce that is a palate pleasing dessert!
- 1 cup sugar
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup cooked mashed breadfruit
- Add one cup of sugar to a 1-quart saucepan over low heat.
- Melt sugar until it is completely caramelized and turns to a golden brown color.
- Pour caramelized sugar into a 9-inch round baking pan.
- With both hands and oven gloves on, swirl the caramel to coat the bottom and sides of baking pan. Set aside to harden.
- In an electric blender, add the ingredients for the breadfruit mixture.
- Beat at high speed until all the ingredients are well blended – approximately 40 seconds to 1 minute.
- Place the caramel lined-baking pan into the pancake oven pan.
- Pour the breadfruit mixture into the caramel-lined baking pan.
- Fill the gap between both baking pans with 2 cups of water.
- Place in oven at 350°F and bake for one hour.
- Insert a clean toothpick in the center of custard. If the toothpick comes out clean, the custard is done.
- Let cool and refrigerate overnight.
- When ready to serve, run a knife carefully around the inside edges of the baking pan to loosen the custard.
- Invert the custard onto a large plate.
- Serve with a cup of Puerto Rican coffee!
- Category: Desserts
- Cuisine: Puerto Rican
Keywords: Breadfruit Flan