Cuban Flan – Cuban Flan Recipe, also known as Flan Cubano, is a popular and classic dessert enjoyed by people around the world. This velvety, creamy dessert has a smooth texture and a heavenly taste that is perfect for any occasion. Made with a few simple ingredients, including condensed milk, eggs, cinnamon, and vanilla extract, this dessert is easy to make and requires no complicated techniques. The caramelized sugar glaze gives it a beautiful golden-brown hue, making it even more irresistible. Whether you are planning a dinner party or a family gathering, this Cuban Flan Recipe is sure to impress your guests and leave them wanting more.
My husband and I fell in love with Cuban Flan during our honeymoon in Havana. We visited a small local restaurant where we tasted this creamy and delicious dessert for the first time. We were blown away by the unique flavor and texture of the dessert, and we knew we had to find the recipe to make it at home. We asked the restaurant owner, who was kind enough to share his recipe with us. Since then, this Cuban Flan Recipe has become a staple dessert in our household. We love to make it for special occasions or when we want to indulge in a sweet treat. It brings back fond memories of our honeymoon and reminds us of the beautiful country of Cuba.
Why This Cuban Flan Recipe is a Must-Try Dessert?
- Made with simple and affordable ingredients
- Easy to make with no complicated techniques
- Has a velvety smooth texture and a heavenly taste
- Caramelized sugar glaze adds a beautiful golden-brown hue
- Perfect for any occasion, whether it’s a dinner party or a family gathering
Ingredients:
- 1 can (397g) of condensed milk
- 3 whole eggs
- 3 egg yolks
- A pinch of cinnamon
- 1 teaspoon of vanilla extract
- 1 cup (240ml) of whole fat milk
- 1 cup (200g) of sugar for caramel glaze
Directions:
Preheat the oven to 350°F (180°C).
Begin by caramelizing the flan pan. Add the sugar to a hot stove and mix until it liquifies. Make sure and coat the bottom of the pan and sides with the sugar glaze.
In a food processor, mix the milk, condensed milk, eggs, egg yolks, cinnamon, and vanilla extract until smooth.
Pour the mixture into the flan pan with the caramelized sugar and cover it with a lid or foil.
Cook in a bain marie or water bath for around 1:25 – This may vary depending on your oven. You’ll know it’s ready if you insert a toothpick in and it comes out clean.
Remove the pan from the oven and let it cool to room temperature.
Refrigerate for at least 3+ hours.
Once completely cool and solid, run a knife through the sides and place a dish on top. Flip the pan over to release the flan onto the dish.
Notes:
- This recipe requires a “Flan Pan” or a similar type of pan with a lid that fits securely. You can find them online or at specialty kitchen stores.
- The caramelization process can be tricky, so be sure to watch it carefully and stir constantly to prevent burning.
- To achieve the best texture, be sure to refrigerate the flan for at least 3 hours before serving.
- This recipe can be easily scaled up or down, depending on how many servings you need.
In conclusion, this Cuban Flan recipe is a delicious and classic dessert that is sure to impress your friends and family. With its creamy texture and rich caramel flavor, it’s the perfect way to end any meal. Although it requires a bit of patience and attention to detail, the end result is well worth it. Whether you’re making it for a special occasion or just because, this recipe is sure to become a staple in your household. So give it a try and experience the taste of Cuba in your own kitchen!
FAQ
Can I use low-fat milk instead of whole milk?
Using whole fat milk will yield the best results, but you can substitute with low-fat milk if necessary. However, the texture may be slightly different.
Do I need to use a food processor to mix the ingredients?
No, you can also use a blender or mix by hand with a whisk or fork.
What if I don’t have a “Flan Pan”?
You can use any oven-safe dish that can hold the entire mixture. However, you won’t be able to achieve the same shape and texture as with a flan pan.
How can I tell if the flan is done?
Insert a toothpick into the center of the flan. If it comes out clean, it’s ready. If it comes out with liquid, it needs more time in the oven.
Can I make this recipe ahead of time?
Yes, you can make the flan up to 2 days in advance. Keep it refrigerated until ready to serve.
Cuban Flan
Ingredients
- 1 can 397g of condensed milk
- 3 whole eggs
- 3 egg yolks
- A pinch of cinnamon
- 1 teaspoon of vanilla extract
- 1 cup 240ml of whole fat milk
- 1 cup 200g of sugar for caramel glaze
Instructions
- Preheat the oven to 350°F (180°C).
- Begin by caramelizing the flan pan. Add the sugar to a hot stove and mix until it liquifies. Make sure and coat the bottom of the pan and sides with the sugar glaze.
- In a food processor, mix the milk, condensed milk, eggs, egg yolks, cinnamon, and vanilla extract until smooth.
- Pour the mixture into the flan pan with the caramelized sugar and cover it with a lid or foil.
- Cook in a bain marie or water bath for around 1:25 - This may vary depending on your oven. You'll know it's ready if you insert a toothpick in and it comes out clean.
- Remove the pan from the oven and let it cool to room temperature.
- Refrigerate for at least 3+ hours.
- Once completely cool and solid, run a knife through the sides and place a dish on top. Flip the pan over to release the flan onto the dish.
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