Cuban Flan
In the world of Cuban desserts there’s probably none more popular and widely enjoyed around the world than flan de leche. The soft and sweet flan works so wonderfully with the slightly bitter caramel. If you haven’t tried it before then you’re definitely missing out!
Use the recipe below to prepare a delicious Cuban flan with a hint of vanilla. You can add other flavors if you prefer such as pineapple or coconut, but there’s something about classic vanilla that just hits the spot.
Cuban Flan
Ingredients
- 1 cup white sugar divided: 1/2 cup for the flan, 1/2 cup for the caramel
- 1 can sweetned condensed milk
- 4 eggs
- 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
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