Cuban Flan
User Reviews
4.9
Cuban Flan
Description
The recipe begins by caramelizing half of the sugar in a pot until a warm amber color coats the sides. This caramel hardens into a base layer adding a signature glossy sweetness. Meanwhile, eggs are whisked with the remaining sugar, sweetened condensed milk, evaporated milk, and vanilla extract to create a rich and smooth custard mixture.
The custard is poured over the caramel in the pot. The pot is then covered tightly and placed in a larger water bath inside an oven preheated to 350°F. Baking in this manner ensures gentle and even heat distribution, preventing the custard from overheating and curdling. The flan cooks until a knife inserted in the center comes out clean, indicating a firm but tender set.
Once cooled to room temperature, the flan can be chilled before serving. The result is a dessert with a creamy texture and balanced sweetness from both the custard and caramel. Traditional in Cuban cuisine, this flan makes for an elegant dessert.
Ingredients
- 1 cup white sugar divided: 1/2 cup for the flan, 1/2 cup for the caramel
- 1 can sweetened condensed milk
- 4 egg
- 2 cans evaporated milk
- 2 tsp vanilla extract
Instructions
- Start off by caramelizing 1/2 a cup (100 g) of sugar in a 2 quart (2 L) pot with a lid or a flan pot. Stir the sugar constantly until it melts and turns a warm amber color. Take the pan off the stove and tilt and turn the pot to cover the sides halfway up the with caramel. Set aside.
- Crack the eggs in a mixing bowl and beat them together with the remaining 1/2 cup of sugar (100 g), the condensed and evaporated milk and the vanilla extract.
- Pour this mixture into the pot on top of the caramel, cover securely with aluminium foil and then add a lid on top.
- Now make a double boiler by placing the flan pot in a bigger pot. Add about 1 ½ inches (4 cm) of water and bake in the oven at 350° F/ 176 ℃ for about 1 hour.
- Check if the flan is done by inserting a knife in the center of the flan. If it comes out clean then your flan is ready. If not, leave it in for a while longer.
- Once done, take the flan pot out of the oven, remove it from the water and allow it to cool off completely.
- Now take the lid and the foil off and place a large dish on top. Carefully upturn the flan onto the plate. Make sure the plate isn't completely flat or the caramel will spill off the edge!
- Serve immediately or cover and store in the fridge until dessert time!
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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