Have you ever tasted an authentic Cuban flan? I looks like a custard, some don’t find it attractive, I disagree because I know how yummy it is so I find some beauty in it!
It has an sweet caramel and the sweetness of the condensed milk in this Flan. Don’t worry, it’s sweet but not too sweet, that sugar taste is cute with the milk.
The Authentic Cuban Flan Recipe
For my first recipe, I chose to share a simple recipe, a Flan, a Cuban Flan. We love it because it does not require a lot of preparation and it does not have a season. And actually, in winter, when the nice fruit are unavailable, it is perfect.
One thing I must admit… It is not the best looking dessert, but it is still tasty nonetheless.
The steps are simple and really quick. You don’t dirty a lot of dishes! That’s my kind of recipe! I love baking but the cleaning up afterwards is sometime daunting.
Trilingual life: Cuban-French in Canada
At home, we speak 3 languages! I am French, my husband was born in Cuba, and we have 2 wonderful little Canadians. Since passing along our cultures and languages is important, we use the 3 languages on a daily basis. The kids, specially Mini-Superman, get confused for now, but later they will rock the world!
Update: Mini-Superman does speak the 3 languages now and our mini-princess speak French, English and understand fully Spanish and is starting the formulate her thoughts a little more every day. How amazing is that?
Let’s get cooking! I also have to make a last confession regarding this Cuban flan…
I keep talking about that dessert like if it was mine but all the credit goes to my husband, el Cubano, he is the one mastering the Flan.
- 5 eggs large
- 1 tsp Vanilla extract or better yet a vanilla bean
- 1 can Milk 354 ml (use the can to mesure)
- 1 can Condensed milk 354 ml
- 2 tbsp Sugar
- 4 tbsp Water
- I use a pot that has a removable handle to go in the oven for this dessert.
- Start by making a caramel with the sugar and the water on a medium heat. Do not stir it (only to help dissolve the sugar and then stop. Once it is done (golden), off heat, spread it on the side of your pot by making circular movements.
- In a bowl, beat the eggs. Add the milk. Stir. Then, add the condensed milk.
- Add the vanilla, in whatever aspect you have it… powder, liquid, for me a bean that I opened the pod and removed the seeds from it by scrapping with a knife. Stir again.
- Pour in your pan (or whatever dish you use and have the caramel is at the bottom.
- Put in the oven for 35-40 minutes at 400°. To check if it is ready, insert a knife in, if it comes out clean. You've done it!
Bon appet’Eat 🙂