Flan Cubano
HB-4193 · Hand-built original · Cuban
A smooth baked custard of condensed milk, evaporated milk, eggs, and vanilla over a dark caramel, baked in a water bath and served chilled and inverted so the caramel coats the top.
CubanDessert4 hr 20 min8 servings353 kcalVegetarianGluten-freeRenal
Main ingredient: eggs
Pairs well with: cafecito (Cuban coffee)
Servings:8quantities adjust to match
Ingredients
- 1 cup white sugar
- 2 tablespoons water
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 2 large eggs
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1/4 teaspoon of salt
Method
- Heat the oven to 350°F.
- Melt the sugar in a medium saucepan over medium heat, stirring frequently, until it turns a dark caramel amber color, 9 to 10 minutes. Carefully pour the caramel into the flan mold.
- Whisk together the condensed milk, evaporated milk, eggs, egg yolks, salt, and vanilla in a mixing bowl.
- Place the mold in a 9x13 baking dish. Strain the custard mixture into the mold. Fill the baking dish with warm water halfway up the sides for a water bath, and cover the mold with its lid or aluminum foil.
- Bake for 1 hour, until the center jiggles slightly when shaken. Thirty minutes into baking, top up the water bath; do not let the water boil, or the custard will develop bubbles.
- Cool the mold in the water bath, then refrigerate for at least 2 hours.
- To serve, run a paring knife around the edge, place a serving platter over the top, and invert. Tap the mold to release the flan; the liquid caramel will run down the sides.
Prep: 20 minutes · Cook: 1 hour · Total: 4 hours 20 minutes
Nutrition (per serving, where published)
353 kcalCalories
9 gProtein
57 gCarbs
10 gFat
6 gSaturates
56 gSugars
200 mgSodium
143 mgCholesterol