Passionfruit flan is one of the sweetest, most refreshing flan flavors I’ve ever made. If you love chinola, maracuya, or parcha, you will absolutely LOVE this passionfruit flan!
If I had to rank my favorite flan flavors, it would go like this: pumpkin flan, chinola flan, and classic flan.
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Use passionfruit seeds for an extra tropical touch
For a special touch, sprinkle passionfruit seeds in the pan before adding the caramel. When you flip the flan, the seeds create a lovely topping that adds texture and a pop of tropical flavor. It’s an easy way to make your flan look and taste even better!
Tips for getting the flan out of the mold
Getting flan out of the pan can be tricky, and it often depends on how evenly the caramel was spread. After chilling, run a knife around the edges to loosen the flan. Place a plate on top, flip it over, and give the mold a gentle shake or tap to release it.
If it’s still stuck, don’t worry! Warm the bottom of the pan by placing it in hot water or using a warm cloth. This will help loosen the caramel, and the flan should come out easily.
Passionfruit Flan (Flan de Chinola)
Equipment
Ingredients
- 1 cup sugar
- 3 eggs
- 5 egg yolks
- ½ cup passionfruit puree
- 1 cup heavy cream
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 2 tsp vanilla
- Passionfruit seeds optional
Instructions
- Preheat oven to 300°F. Evenly scatter the passionfruit seeds at the bottom of the baking pan. In a pan over medium heat, add sugar and let it begin to caramelize before stirring until smooth. Pour the caramelized sugar into the baking pan, tilting to spread evenly, then place the pan in the freezer while you make the flan mixture.
- In a blender, lightly pulse the eggs, yolks, and passionfruit puree without creating too many bubbles. In a large bowl, mix heavy cream, evaporated milk, condensed milk, vanilla, and the egg mixture, being careful not to create air pockets. Strain 3 times until smooth.
- Remove the caramelized pan from the freezer and place in a large baking dish. Pour the flan mixture into the pan. Add hot water to the baking dish to come halfway up the sides of the flan pan.
- Bake for 1 hour and 30 minutes. Remove from oven and water bath, and let the flan rest at room temperature for 1 hour. Cover and refrigerate overnight.
- The next day, run a knife along the edges of the pan. Place a plate over the pan, flip, and gently shake to release the flan. Slice and serve, buen provecho!
