Cuban flan is a staple in cuban food; it is served in almost all Cuban restaurants and can be found in many Cuban homes during the holidays. This recipe always reminds me of my childhood and was a recipe my dad made every year. Our family would give out entire flans as Christmas presents to close friends and family.
Flan is a rich custard with caramelized sugar originating from Europe. Through the process of colonization flan can now be found through out the Central America, Caribbean, South America and parts of Asia.
Why you'll love this Cuban Flan recipe
Great dessert that can be made ahead of time.
Best flan for a potluck or get together.
This is the perfect dessert to serve during Christmas time and Noche Buena (Christmas Eve)
Ingredients needed for this flan cubano
1 cup white sugar
2 tablespoons water
1 can sweetened condensed milk
1 can evaporated milk
2 large eggs
3 large egg yolks
2 teaspoons vanilla extract
¼ teaspoon of salt
Instructions for this easy cuban dessert
- Preheat the oven to 350°
- Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.
- In a mixing bowl, combine the condensed milk, evaporated milk, whole eggs, egg yolks, salt and vanilla. Whisk to combine.
- Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera.
- Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria.
- Bake the flan for 1 hour or until the centers jiggle slightly when shaken. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
- When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin. Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.
Avoid air bubbles in your flan
While your Cuban flan bakes, check on it every 30 minutes or so to make sure the water in your water bath doesn't boil or completely evaporate.If you see the water is evaporating or you see bubbles in your water, add 1-2 cups warm water to the bain-marie. A boiling water bath will result in air bubbles/ air pockets in your flan. A proper flan is a creamy custard with no bubbles.
Variations and substitutions for this delicious dessert
Want to try a dulce de leche flan? Try this recipe.
Interested in a Cuban coffee flavor flan? Try this recipe.
Want a pumpkin flan? Try this recipe.
Want a dairy free flan? Use coconut evaporated milk and coconut condensed milk
Dont have a flanera? Use a pie plate or cake pan.
Don't have evaporated milk? Use whole milk instead.
Storage for this traditional cuban flan recipe
This flan must be kept refrigerated in an airtight container. It will be good for up to 3 days.
I do not recommend freezing this dulce de leche flan.
Check out these other Cuban recipes
Flan Cubano
Ingredients
- 1 cup white sugar
- 2 tablespoons water
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 2 large eggs
- 3 large egg yolks
- 2 teaspoons vanilla extract
- ¼ teaspoon of salt
Instructions
- Preheat the oven to 350°
- Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.
- In a mixing bowl, combine the condensed milk, evaporated milk, whole eggs, egg yolks, salt and vanilla. Whisk to combine.
- Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera. Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria.
- Bake the flan for 1 hour or until the centers jiggle slightly when shaken. Let the flanera cool in the water bath, then refrigerate for at least 2 hours. When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin, Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.
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