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Cuban Flan

A creamy, velvety Cuban dessert that embodies rich flavors and a comforting texture, topped with caramel.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Cuban
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup sugar for caramel
  • 1 can 14 ounces sweetened condensed milk
  • 1 can 12 ounces evaporated milk
  • 3 large eggs
  • 1 tablespoon vanilla extract

Equipment

  • Mixing bowl
  • Whisk
  • 9-inch round cake pan
  • Baking dish for water bath
  • Measuring cups and spoons
  • Oven

Method
 

  1. In a saucepan over medium heat, melt the sugar until it turns a golden brown.
  2. Quickly pour the melted caramel into your cake pan, tilting it to coat the bottom evenly.
  3. In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth.
  4. Strain the custard through a fine-mesh sieve into the prepared cake pan.
  5. Place the cake pan into a larger baking dish and fill it with hot water halfway up the sides of the cake pan.
  6. Bake in a preheated oven at 350°F (175°C) for about 1 hour.
  7. Remove the flan from the water bath and allow it to cool at room temperature.
  8. Refrigerate for at least 4 hours, or overnight if you can wait.
  9. To serve, run a knife around the edges of the flan to loosen it, then invert it onto a serving plate.

Notes

For the best texture, refrigerate the flan overnight before serving.