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 as it was a recipe my dad made every year.
My dad was a chef in Cuba so his Cuban flan recipe is a restaurant sized recipe, resulting with one batch equalling about 8 different flans. Our family would give out entire flans as Christmas presents to close friends and family.
As a child, I was my dad’s little helper while making this flan recipe. I’d help cracking the eggs and getting water for the water bath. Over the years, we’ve reduced the recipe to produce just one delicious recipe flan Cubano.
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)
Flan Ingredients
For the full list of ingredients and quantities, scroll down to the recipe card.
- White sugar
- Water
- Sweetened condensed milk
- Evaporated milk
- Large eggs
- Large egg yolks
- Vanilla extract
- Salt
How to make Flan Cubano
- 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.
4. Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera.
5. Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.
6. Bake the flan for 1 hour or until the centers jiggle slightly when shaken. 30 minutes into baking, add in more water to the water bath. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
7. 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.
Cuban Flan Recipe tips
Here are some tips to elevate your Cuban Flan game and create a restaurant-worthy dessert:
- Master the Caramel: A perfect flan starts with a beautiful caramel sauce. Use high-quality sugar and watch it closely as it melts. Don't let it burn, or your flan will have a bitter taste. A trick is to swirl the pan instead of stirring to achieve even browning.
- Don't Overmix: Overmixing the custard can lead to air bubbles, which can cause cracks in your finished flan. Gently whisk together the eggs and milk until just combined.
- Strain the Custard: Straining the custard removes any lumps or cooked egg whites, ensuring a smooth and silky texture in your flan.
- Water Bath is Key: Baking the flan in a water bath creates a gentle and even cooking environment. This helps prevent curdling and ensures a perfectly set custard. Make sure the water level reaches halfway up the flan mold.
- Don't Overcook: A slightly jiggly center is what you're aiming for. An overcooked flan will be tough and rubbery. Insert a knife near the center; it should come out clean with a slight wobble.
- Cooling is Crucial: Let the flan cool completely at room temperature before chilling it in the fridge. This allows the custard to set properly.
- Unmolding with Flan: Once chilled, run a knife around the edges of the flan mold to loosen it. Then, place a serving plate on top and carefully invert the mold. A gentle shake should release 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.
Flan Dessert Variations
- 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.
How to Store Flan
Refrigerator Storage
- Flan must always be stored in the refrigerator as it is an egg and milk based custard that cannot be left at room temperature for more than 2 hours
- Store the flan covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4-5 days
- If the flan has already been unmolded and plated, cover it loosely with plastic wrap and store in the refrigerator, keeping in mind that the caramel sauce will continue to pool beautifully around the base as it sits
- Flan actually tastes even better the next day as the flavors deepen and the texture becomes even more silky and creamy overnight, making it the perfect make ahead dessert
Serving After Storage
- Flan is best served cold straight from the refrigerator, making it a wonderfully convenient dessert that requires no reheating or last minute preparation
- Allow it to sit at room temperature for about 10-15 minutes before serving for the creamiest and most luxurious texture
Freezing
While flan can technically be frozen for up to 1 month, freezing is not recommended as it can significantly alter the silky, creamy texture of the custard and cause it to become grainy or watery upon thawing
More recipes to try
Check out these other Cuban recipes
Flan Cubano (Cuban Flan Dessert)
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
- 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. Cover the flan with the lid of the flanera or with aluminum foil.
- 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.
- 30 minutes into baking, add in more water to the water bath. You do not want your water bath to boil, if that boils your custard will boil and no one wants flan with bubbles in it. To maintain a creamy consistency, be sure to add more water so it won't boil.
- 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.
AnneLise Martinez says
Turned out great! It will now be brought to all our gatherings!
julie castle says
The flan you have as your blog image is a work of art! The mirror image, glass top is flawless . Now is this actually achievable? Guess I'll be finding out. Thank you, too, for your holiday memory. I'm glad you have a daughter to share such memories with. As a 70 with a completely lucid 90 yr old mother, this sort of thing seems so much more important.
Sipi says
Esta es la mejor receta de flan cubano!!! Me encantaaa!!!
Lucia says
Hi! I loved this recipe but I don’t have a Flanera so used a cake pan and it came out very thin. What size is your flanera?