Authentic Cuban flan recipe: delicious sweetness with a caramel coating. Easy & enjoyable all year round with pantry ingredients!
Have you ever tasted a tradition Cuban flan? I looks like a custard cake somehow. It is made on milk and eggs mainly and in Spanish it’s called Flan de Leche.
It has an sweet caramel coating but don’t worry, it’s sweet but not too sweet, that sugar taste is perfect with the milk.
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!
How To Make This Cuban Flan Recipe?
We love making (well… to be fair: hubby makes it) because it does not require a lot of preparation, it is quite easy to make and it does not have a season. And actually, in winter, when the nice fruit are unavailable, it is a perfect dessert anytime, any day.
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.
1 – Choose a pot with a removable handle so you can use the same one to make your caramel and then put it in the oven. Less dishes! Otherwise, one pot for the caramel and an oven dish one.
2 – Making the caramel is an easy step BUT once it’s done you need to act quick to spread it on the side of the pot or pour it in 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 vanilla or flavour of choice.
4 – Bake it and do the dishes in the meantime!
Cuban, Mexican, French Flans: Which one is the best?
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.
I know that Mexicans have their version too and probably every latin country too. Some might do it with just the egg yolk, others without the condensed milk. Like any recipe, there are different versions.
Of course, I can’t tell you which one if the best but this one has a pretty good head start on the scale!
Also, 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.
- 4 tbsp Water
- 4 tbsp Sugar
- 5 eggs large
- 1 can evaporated milk 354 ml
- 1 can Condensed milk 354 ml
- 1 tsp Vanilla extract or better yet a vanilla bean
- 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 35-40 minutes at 400°. To check if it is ready, insert a knife in, if it comes out clean. You've done it!
Do you like custard like desserts? Try theses ones:
Or do you want more latino desserts:
More Cuban recipes? I got you covered too!