Perfect Cuban Flan – “Flan De Cuba”



  • 1 cup sugar
  • 1 egg
  • 5 egg yolks
  • 1 can of sweetened condensed milk (14 oz)
  • 1 can evaporated milk (12 oz)
  • 1 tablespoon vanilla extract
  • 1 Flanera – flan mold
  • 1 deep/large baking tray
  • Preheat over to 350 degrees
  • In a small saucepan add the sugar and place over medium heat on the stovetop. Wait for the sugar to melt. Don’t touch it while it is melting, if the sugar is melting too quickly that it may burn lower the heat.
  • Pour the melted sugar in to the bottom of the flanera (or glass baking dish) make sure the bottom of the flanera is covered with the melted sugar. Be careful the flanera will get hot quickly since it is so thin. Allow the caramel to cool and solidify in the flanera.
  • While the caramel is cooling; In a large bowl, beat the eggs. Add the evaporated milk and condensed milk and vanilla extract. Keep working the mixture until it is smooth. Pour the contents into the flanera (of glass baking dish). Place the lid over the flanera and lock it.
  • Put water in to a deep/large baking tray and place the flanera in the center. Add water around the flanera but leave room so it won’t spill when you move it in/out of the oven. Place the baking tray in the oven
  • Bake the flanera for 60 minutes.
  • After baking remove the baking tray and remove the flanera from the water bath. Let the flanera cool completely.
  • When cooled completely. Remove the flanera lid then take a knife and make sure the edge of the flan is not stuck to the side of the flanera. With a large serving plate place the plate over the top of the flanera and with a swift move flip the flanera and plate so the flan falls on to the serving plate.
  • Feel free to dress up the flan with some fruit if you like. Enjoy!
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