Recipe
Milk Flan
Cuban milk flan with eggs, condensed milk and vanilla, bathed in caramel. Soft, sweet and perfect to end any meal.
- Preparation10 min
- Cooking35 min
- Total time45 min
- Servings8 servings
- DifficultyEasy
Milk flan is a very common dessert on Cuban tables. Its soft texture and sweetness are always welcome to finish a good meal.
Ingredients
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Method
- Put the ½ cup of sugar over heat until it melts and forms a caramel.
- Coat the flan mold with that caramel.
- Beat the eggs.
- Add the condensed milk, cow's milk and vanilla, and mix well.
- Pour the mixture into the caramelized mold.
- Cook the flan in a water bath: place the mold in a pot with ¾ cup of water, to prevent boiling water from entering the flan. It will take approximately 20 or 25 minutes.
- To check if it is ready, insert a skewer: it must come out dry.
- Let it cool and turn it over onto a tray or deep plate to preserve the caramel.
- Serve and drizzle each portion with a teaspoon of caramel.
