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Flan
Cuba
Cuba's most beloved dessert. Spanish in origin but adopted completely into Cuban culture.
Cuban caramel custard — silky egg custard baked in a water bath with a dark caramel base, inverted to reveal a glossy caramel topping. Cuba's definitive dessert.
Prep
15 mins
Cook
45 mins
Difficulty
Medium
Calories
430 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
150gsugar for caramel
4eggs
2egg yolks
400mlcondensed milk
400mlwhole milk
1 tspvanilla
Method
1
Caramelise sugar in a mould until dark amber. Swirl to coat the sides.
2
Blend eggs, condensed milk, milk and vanilla.
3
Pour into mould over caramel.
4
Bake in water bath at 160°C for 40-45 minutes.
5
Refrigerate. Invert to serve.
Chef's Tip
The caramel should be genuinely dark — pale caramel is too sweet without the bitter edge.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.