Cuban Caramel Flan

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

1. Heat the oven to 325°F (165°C). Set a 9-inch round cake pan or flan mold nearby.
2. Cook the sugar and water over medium heat without stirring until amber. Immediately pour into the mold and carefully swirl to coat the bottom.
3. Whisk the eggs gently. Add the condensed milk, evaporated milk, vanilla and salt without creating excessive foam.
4. Strain the mixture into the mold. Cover with foil and set the mold inside a larger roasting pan.
5. 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.
6. 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.

Leer esta receta en español: Flan Cubano de Caramelo

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