Serves 10
140 min
Cuban Flan
Recipe GLPRe09eea9b33a47b
A silky, creamy Cuban-style flan with a rich caramel sauce. This classic Caribbean dessert features a delicate custard infused with cinnamon and vanilla, topped with a glossy caramel layer that drips down the sides when unmolded. Best enjoyed after chilling overnight for optimal flavor and texture.
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Ingredients
1½ cups cane sugar
3 tablespoons water
6 eggs
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
¾ cup whole milk
½ teaspoon ground cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F.
Combine the cane sugar and water in a medium pot. Set the heat to medium-high and stir frequently. The sugar will initially dissolve into a thick, syrupy mixture as it begins to melt.
Continue stirring frequently for about 10 more minutes. The mixture will gradually dry out and become harder to stir as the moisture evaporates.
Keep stirring and watch the mixture carefully. After about 20 minutes from when you started cooking, it will turn golden and then dark amber in color—this is your caramel. Continue stirring until any remaining lumps dissolve completely. The entire caramelization process takes approximately 30 minutes total.
Pour the hot caramel into an 8-inch round cake pan or standard loaf pan. Immediately put on oven mitts and carefully tilt and swirl the pan so the caramel coats the bottom and sides evenly. Set the pan aside on a heat-safe surface to cool.
In a large mixing bowl, combine the eggs, sweetened condensed milk, evaporated milk, whole milk, ground cinnamon, salt, and vanilla extract.
Using a hand mixer set to medium speed, beat the mixture for about 2 minutes until all ingredients are well combined and smooth.
Pour the custard mixture carefully into the caramel-lined pan.
Place the flan pan inside a larger 9x12-inch baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the flan pan (this creates a water bath to ensure even, gentle cooking).
Bake uncovered for 1 hour. The flan should still jiggle slightly in the center when you gently shake the pan.
Cover the flan with aluminum foil and continue baking for 40 additional minutes, until the custard is just set and reaches an internal temperature of 160°F.
Remove from the oven and allow the flan to cool to room temperature.
Once cooled, transfer the flan to the refrigerator and chill for at least 4 hours, or preferably overnight.
To serve, run a thin knife around the edges of the pan to loosen the flan. Place a serving plate on top of the pan and invert it quickly so the flan releases onto the plate, bringing the caramel sauce with it. Slice and serve chilled.
