Cuban Flan

One of my favorite childhood desserts is flan. Flan is the cake of the Cuban
home. At birthday parties, dinners, holidays, barbecues, or any week night
dinner, flan is present. This dessert is refined yet, casual. Its flavor profile is robust enough to stand up to a perfect cup of espresso and delicate enough for a hot cup of tea. This recipe is simple and easy. Aside from it being delicious, it also whips up in a flash. The best part? There are only 5 ingredients, and very minimal prep time, and it’s an easy make ahead dessert. Enjoy!

For the caramel:

1 cup white sugar
1/3 cup water

In a pan, combine the two ingredients and mix slowly until all the sugar is wet. Do not stir. Stirring will cause the sugar to crystallize and will not turn into a caramel. Let the sugar cook at medium high heat until it turns a light amber color. Be careful not to over cook it. Once it reaches the amber color, it will cook faster and it will burn. This will make your coating bitter. Pour into a mold and swirl around until the sides are coated. Let it sit to cool.

For the custard:

6 Eggs, at room temperature
1 can of condensed milk
1 can of evaporated milk
1 tsp vanilla extract
Pinch of salt, if desired

Preheat your oven to 350º degrees.

In a bowl or in a blender, add all ingredients together and whisk or
blend until all combined. Pour into the prepared mold and cover with
aluminum foil. Place the mold in a Bain Marie* (water bath) and bake for about 45 minutes to an hour, or until a toothpick inserted in the middle comes out clean. Allow it to cool before refrigerating. Once cool, refrigerate for at least 4 hours before serving.

To serve, run a warm knife along the edges to loosen and flip over
onto a platter with tall edges. The flan will have a lot of caramel
sauce, so having a serving vessel with edges will keep the rich sauce
around the custard. Enjoy!

*Bain Marie: To make a water bath, place the mold in a roasting pan or
any larger pan and add hot water in it. This will build steam inside the
oven and will be a gentler way of cooking the custard.

Warning: This dessert is highly addictive. People have been known to eat many slices at one sitting . Some have even eaten a whole flan… You are welcome! 🙂 

~Ana

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