📖 Recipe: Cuban Flan
Authentic Cuban flan recipe: delicious sweetness with a caramel coating. Easy & enjoyable all year round with pantry ingredients!
Servings: 6 servings
- 4 tablespoon Water
- 4 tablespoon Sugar
- 5 eggs large
- 1 can evaporated milk or regular milk 354 ml
- 1 can Condensed milk 354 ml
- 1 teaspoon 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!
Is Flan like crème brûlée?
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.
How do I know if the flan is cooked?
Just put a knife through the middle of the flan and if the knife comes out clean, it is cooked!
Calories: 377kcal | Carbohydrates: 50g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 199mg | Potassium: 475mg | Sugar: 50g | Vitamin A: 515IU | Vitamin C: 3mg | Calcium: 362mg | Iron: 1mg