A silky, dense caramel custard made with condensed milk and vanilla, baked in a water bath until set and inverted to reveal a glossy caramel crown.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Make caramel: heat sugar in a saucepan, swirling (not stirring), until amber. Pour into a baking dish, tilting to coat the bottom.
-
2
Blend condensed milk, evaporated milk, eggs, vanilla, and salt until smooth.
-
3
Pour custard mixture over the set caramel.
-
4
Place dish in a larger roasting pan. Pour hot water into the pan until it reaches halfway up the dish.
-
5
Bake at 160°C (325°F) for 55-65 min until set but still slightly jiggly in the center.
-
6
Cool completely, then refrigerate overnight. Invert onto a plate to unmold.
Did You Know?
Cuban flan is denser than Spanish flan because it uses condensed milk — a pantry staple that became central to Cuban desserts due to limited fresh dairy availability.
Chef's Notes
Equipment Tips
- round baking dish
- roasting pan for water bath
- blender
- oven
Garnishing
caramel sauce, mint leaf
Accompaniments
The Story Behind Flan Cubano
Flan arrived in Cuba with Spanish colonizers and was transformed by the island's reliance on canned milks. The use of condensed and evaporated milk instead of fresh cream created a denser, sweeter custard that became the definitive Cuban version. No Cuban celebration — birthday, wedding, or holiday — is complete without a perfectly inverted flan.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!