Teresa's Recipes
Cuban Flan
Indulge in the rich and velvety goodness of Cuban flan, a traditional dessert that's a staple in Cuban cuisine. This luscious caramel custard is made with simple ingredients, yet it delivers an unforgettable taste experience. With a hint of vanilla and a smooth texture, this flan will melt in your mouth, leaving you craving more. Perfect for gatherings or a special treat, it's a delightful way to end a meal and a beautiful representation of the cultural heritage of Cuba, where sweet flavors and family gatherings go hand in hand.
Ingredients
- 1 cup Granulated sugar
- 1/4 cup Water
- 4 large Eggs
- 1 can (14 ounces) Sweetened condensed milk
- 1 can (12 ounces) Evaporated milk
- 1 teaspoon Vanilla extract
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Calories: 320
- Fat: 10g
- Carbs: 50g
- Protein: 7g
- Sodium: 120mg
- Sugar: 35g
Instructions
- Preheat the oven to 350°F (175°C).
- In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and turns into a golden caramel, about 8-10 minutes.
- Quickly pour the caramel into a 9-inch round baking dish, swirling it around to coat the bottom evenly. Be careful as the caramel is extremely hot.
- In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until the mixture is smooth and well combined.
- Pour the egg mixture over the caramel in the baking dish.
- Place the baking dish into a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the flan dish, creating a water bath.
- Carefully transfer the pans to the preheated oven and bake for approximately 60 minutes, or until the flan is set but still slightly jiggly in the center.
- Once baked, remove the flan from the water bath and let it cool to room temperature.
- Refrigerate the flan for at least 4 hours, or overnight, to allow it to fully set.
- To serve, run a knife around the edges of the baking dish to loosen the flan. Place a serving plate on top of the dish and invert it to release the flan, allowing the caramel sauce to flow generously over the top.
- Slice and serve the Cuban flan chilled, garnished with additional caramel sauce if desired.
Tips
- For an extra depth of flavor, consider adding a pinch of salt to the custard mixture.
- You can infuse the milk with cinnamon or citrus zest for a unique twist on the traditional recipe.
- If you prefer a firmer texture, bake the flan a bit longer until it is set but avoid overcooking to prevent it from becoming rubbery.