Desserts
Flan Cubano
Ingredients
- - 150 g (3/4 cup) Granulated sugar (for caramel)
- - 30 ml (2 tbsp) Water
- - 5 Large eggs
- - 400 g (14 oz can) Sweetened condensed milk
- - 350 ml (12 oz can) Evaporated milk
- - 1 tsp Vanilla extract
- - 1 pinch Pinch of fine sea salt
Method
- Preheat the oven to 160°C (325°F).
- In a small saucepan over medium heat, melt the sugar with the water, swirling occasionally, until it turns a deep amber caramel.
- Immediately pour the caramel into the base of the cake pan, tilting to coat the bottom evenly, and set aside to harden.
- In a bowl, whisk the eggs until smooth, then whisk in the condensed milk, evaporated milk, vanilla and salt until fully combined.
- Strain the custard through a fine sieve into the caramel-lined pan to remove any egg strands.
- Place the pan inside a larger roasting pan and add hot water to reach halfway up the sides of the flan pan.
- Bake for 55-65 minutes until the custard is set at the edges but has a slight wobble in the centre.
- Remove from the water bath, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edge and invert onto a rimmed serving plate, letting the caramel sauce pour over the top.
Introduction: Flan Cubano is a dense, silky caramel custard, baked in a bain-marie until barely set, then inverted to reveal a
glossy amber caramel top.
Cultural Background: Flan Cubano is a dense, silky caramel custard, baked in a bain-marie until barely set, then inverted to reveal a
glossy amber caramel top. Brought by Spanish settlers, flan became one of the most beloved desserts of the
Cuban table, appearing at nearly every family celebration and Sunday dinner, often finished with a evaporated
and condensed milk base that gives it a particularly rich, dense character distinct from lighter European versions.
Tips: Watch the caramel closely once it begins to colour, as it can burn quickly in the final moments. A long chill, ideally overnight, allows the flan to fully firm up and release cleanly from the pan.
Variations: Flan de Queso adds a block of cream cheese blended into the custard for a denser, cheesecake-like result. A coconut version replaces some of the evaporated milk with coconut milk. No authentic egg-free version exists for this dish; not converted.
Storage: Refrigerate covered for up to 4 days.
Reheating: Served cold; not reheated.
Nutrition: Per serving: 320 kcal, 8g protein, 46g carbohydrates, 11g fat, 0g fibre, 140mg sodium.
FAQs
Q: Why did my flan have air holes?
A: This is usually caused by baking at too high a temperature or overbeating the eggs; whisk gently and bake low and slow in a water bath.
Q: Can I make individual flans?
A: Yes, divide the caramel and custard among small ramekins and reduce the baking time to about 35-40 minutes.