Budin de pana:
CHEF COQUÍ’S TIMING
Budín de Pana 🍈✨
💡 Make sure the breadfruit is boiled until very soft for the best custard texture. 🔊
A Boricua Innovation, a traditional flan is a gift from Spain, the Budín de Pana is a 100% Puerto Rican innovation. Born from our deep love for the Pana (Breadfruit), this recipe elevates one of our most essential island crops into a world-class dessert. It represents the creativity of the Boricua spirit, taking a hearty, starchy fruit and transforming it into something remarkably silky and sweet.
This isn’t your average flan; it is richer, heartier, and carries a unique earthy sweetness that you can only find in the Caribbean. Often called the «King of Flans» in local festivals, the Budín de Pana is a true testament to our culinary heritage. Drizzled in golden caramel and served cold, it is a sophisticated tribute to the trees that shade our mountain sides and the traditions that define our table.
Ingredients:
- 2 cups of pana madura (ripe breadfruit)
- 1 can of evaporated milk
- 1 can of condensed milk
- 4 whole eggs
- 1 tsp of vanilla
- ½ tsp of salt
- 2 tbsp of melted butter
- 1 tsp ground cinnamon
- cornstarch
For Syrup
- 1 ½ cups of sugar
- ½ cup of water
Methods:
- Prepare the Caramel: In a small pot, combine the sugar and water. Mix well until the sugar is wet. Let it sit at room temperature for a minute, then place it over medium-low heat.
- Caramelize: Let the sugar melt completely until it turns a golden amber color. Do not stir at any time to prevent crystallization. Once ready, immediately pour it into your mold, coating the bottom and sides. Set aside to cool and harden.
- Cook the Pana: Chop the ripe breadfruit (pana madura) into chunks and boil in water until soft. Drain well.
- Measure and Prep: Measure out 2 cups of the boiled breadfruit.
- Make sure it’s soft and moist for a better texture.
- Blend the Mixture: In a blender, combine the 2 cups of pana, evaporated milk, condensed milk, eggs, vanilla, salt, melted butter, cinnamon, and a pinch of cornstarch. Blend until the mixture is completely smooth and liquid.
- Fill the Mold: Once the caramel in the mold is hard and cool to the touch, pour the flan mixture over it.
- Bake (Bain-Marie): Place the mold inside a larger baking pan filled with hot water (up to halfway up the sides of the mold). Bake at 350°F.
- Note: Start checking at 40 minutes, but since pana is dense, it may take up to 50-60 minutes to fully set.
- The «Jiggle» Test: The flan is ready when the edges are firm, but the center still has a slight wobble. It will finish setting in the fridge.
- Cooling: Let it rest at room temperature for about 20 minutes, then refrigerate for at least 4 hours (overnight is best).
- The Flip: When completely cold, run a knife around the edges and turn it upside down onto a rimmed plate
