Flan Cubano — Print Recipe — The Culinary Codex

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.

Ingredients

1 can condensed milk (400g)
1 can evaporated milk (370g)
4 eggs
1 tsp vanilla extract
1 cup sugar for caramel
Pinch of salt

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.