Recipe

Cuban Milk Flan

Name: Cuban Milk Flan
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 5 large tablespoons of sugar; 490 ml of evaporated milk; 490 ml of condensed milk; 3 eggs; 1 teaspoon of vanilla (optional); Water, for the water bath

Homemade Cuban flan with condensed milk, evaporated milk and eggs, cooked in a water bath with its golden caramel. Easy, creamy and perfect.

CiberCubaSeptember 16, 2024

CiberCuba

Preparation15 min
Cooking50 min
Total time1 h 5 min
Servings8 servings
DifficultyEasy

There are many ways to make a good Cuban flan, but this recipe, rescued from an old Bohemia magazine, may be the simplest way to achieve a perfect flan: the same amount of evaporated milk as condensed milk, some eggs and a good caramel.

Ingredients

Check off the ingredients you have.

For the caramel

5 large tablespoons of sugar

For the flan

Method

Caramel

In a small saucepan or frying pan, melt the sugar over medium heat, stirring from time to time with a wooden spoon.
Watch the color very carefully so that the caramel does not burn. Most likely you will have to lower the heat as the sugar begins to melt.
When the caramel is liquid, pour it very carefully into the flan mold and rotate it so that it sticks to the walls.
Once spread, leave the mold on the countertop for the caramel to cool and harden.

Flan

In a deep bowl, mix the 3 beaten eggs with the evaporated milk and the condensed milk, and add the splash of vanilla.
Beat with a manual whisk until the mixture is well homogeneous and uniform.
When the caramel is hard and well stuck to the walls, pour the mixture into the mold and close it.
Place it in a water bath, making sure that the water in the saucepan does not go past the middle of the mold. Cover the saucepan and cook over medium heat between 45 and 50 minutes.
At 45 minutes, open and pierce the flan with a thin knife: if it comes out wet, it is not ready yet; it must come out totally dry.

Unmolding

Let the flan cool before unmolding so that it does not break. If you wish, keep it in the refrigerator inside the mold until the moment of serving.
To unmold it, place a large plate over the mold and turn it upside down. Immediately the flan will fall first and then all the caramel.

Tips and variations

The most important thing is to know how much mixture fits into the mold you are going to use. These quantities are for a small mold with a capacity of approximately 1.5 liters.

The secret of this Cuban flan lies in using the same amount of evaporated milk as condensed milk. If your mold is larger, increase the quantities always respecting that proportion and add more eggs. This way you do not have to worry about the sugar and the flavor turns out perfect. If you add more condensed milk than evaporated, it will be sweeter; if you add more evaporated than condensed, less sweet.

In a pressure cooker: 30 minutes over medium heat is sufficient.

Let it cool before unmolding so that it does not break. You can keep it in the refrigerator inside the same mold and unmold it just before serving.