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Cuban Flan Recipe
Mary Johnson

The Best Cuban Flan Recipe

A creamy Cuban custard dessert made with sweetened condensed milk, evaporated milk, eggs, and vanilla, topped with a rich amber caramel sauce. Baking it in a water bath helps create a smooth, tender texture.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: Cuban
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • Caramel
  • 1 cup granulated sugar
  • 2 tablespoons water
  • Flan
  • 1 can 14 ounces sweetened condensed milk
  • 1 can 12 ounces evaporated milk
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • Pinch of salt

Equipment

  • 8-inch round cake pan or flan mold
  • Larger roasting pan
  • Mixing bowl
  • Whisk
  • Fine mesh strainer
  • Heatproof measuring cup or jug
  • Large rimmed serving plate
  • Aluminum foil

Method
 

  1. Make the caramel: Cook the sugar and water over medium heat until the sugar melts and reaches a deep amber color.
  2. Coat the pan: Immediately pour the caramel into the flan pan and carefully tilt the pan to coat the bottom.
  3. Prepare the custard: Gently whisk together the condensed milk, evaporated milk, eggs, vanilla, and salt. Avoid incorporating excessive air.
  4. Strain: Pour the custard through a fine-mesh strainer for a smoother texture.
  5. Fill the pan: Pour the custard over the caramel.
  6. Prepare the water bath: Place the flan pan inside a larger roasting pan and add hot water until it reaches about halfway up the sides of the flan pan.
  7. Bake: Bake at 350°F (175°C) for about 50–65 minutes, until the edges are set and the center has a gentle wobble.
  8. Chill: Remove from the water bath, cool, then refrigerate for at least 4 hours, preferably overnight.
  9. Unmold: Run a thin knife around the edge, place a rimmed plate over the pan, and carefully invert the flan onto the plate.

Notes

  • A gentle wobble in the center is the key doneness indicator. Do not wait until the entire custard becomes completely firm.
  • The water bath helps moderate the heat and reduces the risk of a rubbery or overcooked custard.
  • Whisk gently to avoid incorporating excess air, which can cause bubbles or holes.
  • Straining the custard helps produce a particularly smooth texture.
  • Watch the caramel carefully once it begins browning because it can quickly go from amber to burnt.
  • If the flan sticks during unmolding, briefly warm the bottom of the pan with warm water to loosen the caramel.
  • Refrigerate leftovers and keep the dessert properly chilled.