Cuban flan is rich, silky and covered with a glossy caramel sauce. A water bath and gentle baking keep the custard smooth rather than grainy.
Recipe details
- Prep time: 20 min
- Cook time: 1 hr
- Total time: 5 hr 20 min
- Servings: 10 servings
- Difficulty: Intermediate
- Estimated cost per serving: $0.95
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 5 large eggs
- 1 can (14 oz/397 g) sweetened condensed milk
- 1 can (12 oz/354 ml) evaporated milk
- 1 tablespoon vanilla extract
- 1 pinch salt
Step-by-step instructions
- Heat the oven to 325°F (165°C). Set a 9-inch round cake pan or flan mold nearby.
- Cook the sugar and water over medium heat without stirring until amber. Immediately pour into the mold and carefully swirl to coat the bottom.
- Whisk the eggs gently. Add the condensed milk, evaporated milk, vanilla and salt without creating excessive foam.
- Strain the mixture into the mold. Cover with foil and set the mold inside a larger roasting pan.
- Add hot water to the roasting pan until it reaches halfway up the mold. Bake for 55 to 65 minutes, until the edges are set and the center jiggles slightly.
- Remove from the water bath, cool and refrigerate for at least 4 hours. Run a knife around the edge and invert onto a plate.
Tips and variations
- Do not let the caramel become too dark or it will taste bitter.
- For a smooth texture, avoid whipping in air and strain the custard.
