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Recipe published in 2014 and updated with better pictures, step by step and helpful information.
Authentic Cuban flan recipe: delicious sweetness with a caramel coating. Easy & enjoyable all year round with pantry ingredients! Have you ever tasted a traditional flan? Also called Flan de leche, it is from the same family as custards as it is egg-based. It is a super easy Cuban dessert you must try asap!
Most of the ingredients might be in your pantry… Minus the eggs! In Cuba, finding some items can be a real challenge. This dessert uses canned milks, sugar and fresh eggs. That’s it. Condensed milk and evaporated milks are a sure thing to have in your pantry to make a quick and delicious dessert!
If this is your first time making it, you will have this recipe on repeat. Cuban food is delicious and you will wonder how come you never made flan before!
What Is Cuban Flan Made Of?
The ingredients used in this recipe are simple, affordable, and accessible.
First, let’s chat about the caramel. It is naturally just water and sugar. We all have that in the pantry. Caramelized sugar over the flan is not a step to skip!
Then, you will need the condensed milk and evaporated milk.
Alternative: I don’t always carry cans of evaporated milk in my pantry and I substitute with 2% milk. I filled up the condensed milk can for measurement. It works perfectly
In the Cuban flan, you use the whole eggs not just the egg yolks like in other versions.
How To Make This Cuban Flan Recipe?
You can have this flan in the oven in less than 10 minutes really! Also, you can make it any moment of the year, January? Sure! April? Why not, keep the egg theme going with the Easter season.
The steps are simple and really quick. You don’t need to dirty a lot of dishes! Love these kinds of recipes! I love baking but cleaning up afterward is sometimes daunting.
1 – First, in a small pot, pour the sugar and water and bring it to a boil over medium heat. It will take 7-8 minutes to become a golden caramel. Pour in a medium-size oven dish (8-inch is a great size).
I chose a pot with a removable handle (not sponsored), I just found these T-fal pots and pans super practical to store and use on the stove and then the oven.
2 – Making the caramel is an easy step BUT once it’s done you need to act quickly to spread it on the side of the pot or pour it into the dish of your choice. Make sure it is spread evenly as it hardens.
3 – Beating the eggs with the condensed milk and evaporated milk is an easy step. Maybe kids can help? Add some vanilla extract or your flavour of choice.
4 – Pour it in your oven dish and bake it. Although, there are little of it, do the dishes in the meantime!
Cuba, Mexico, Puerto Rico: Which Country Has The Best Flan?
Of course, I’m biased on this one. We are a trilingual family: I’m French, hubby is Cuban and the kiddos are Canadian. In France, we do have a version of the flan too. Which one is the best? THE ONE YOU DECIDE IS THE BEST. IT’S ALL ABOUT PERSONAL TASTE.
The Cuban version is really delicious for its golden caramel over the flan. Also called flan de leche Cubano, flano or Flan Cubano. I know the Mexican flan have their version too and probably every latino country too. Some might do it with just the egg yolk, others without the condensed milk or in a water bath. Like any recipe, there are different versions.
Although it is from the same family, this Cuban custard is different. Crème brûlée only uses egg yolk. Also, crème brûlée has that hard caramelized top that is made by torching.
Just put a knife through the middle of the flan and if the knife comes out clean, it is cooked!
Absolutely, if you can easily store it in the fridge for up to 72 hours in an air-tight container.
This recipe does not require this step.
More Cuban recipes? I got you covered too!
More Custards Recipe You’ll Love
Or do you want more latino desserts:
- 4 tbsp Water
- 4 tbsp Sugar
- 5 eggs large
- 1 can evaporated milk or regular milk 354 ml
- 1 can Condensed milk 354 ml
- 1 tsp Vanilla extract
- Pre-heat the oven at 400F.
- 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 condensed and evaporated milk. Stir well.
- 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 50 minutes at 400°. To check if it is ready, insert a knife in, if it comes out clean. You've done it!