In Partnership with the Southern Weekend

Eat Local Recipe Contest winner shares Puerto Rican-style flan dish

Sponsored by Hawaii State Department of Agriculture

If you’ve got a sweet tooth, this is the recipe for you! HI Now host Kanoe Gibson is in the kitchen with our next Eat Local Recipe Contest winner John Rosario. He’s making a simple, but delicious, Puerto Rican-style flan using local eggs, milk, and sugar.

“If you’re Latin in the house, there are three things you learn how to make as a child: flan, rice and beans combined, and of course, coffee,” Rosario says.

When it comes to flan, Rosario explains that the more liquid you add, the lighter and fluffier it gets. “It comes from a lot of different countries,” Rosario says, “everyone has a different version of it.” While Rosario prefers to leave the finished flan in the fridge overnight, he notes it can be served within two hours as long as it’s chilled.

1 cup white sugar
1/4 cup milk
3 eggs (or 12 yolks)
1 can sweetened condensed milk
1 can evaporated milk
1 Tbsp vanilla extract

Cooking instructions:
1) Preheat oven to 180 degrees.
2) Over medium-low heat, melt sugar until liquefied and golden in color
3) Carefully pour hot syrup into mold of your choice or a round glass baking dish, turning the dish to evenly coat the bottom and sides. Set dish aside.
4) In a large bowl, beat eggs.
5) Combine condensed milk, evaporated milk, milk, and vanilla extract until smooth.
6) Pour into baking dish, cover with foil or dutch oven lid.
7) Bake in oven for about an hour, let cool completely.
8) To serve, carefully invert on serving plate.

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