Go Back
Southwest Egg Roll Recipe
Aldrick Winters

Cuban Flan Recipe

Creamy Cuban flan made with condensed milk, evaporated milk, eggs, and caramelized sugar. It has a smooth, rich custard texture with a sweet caramel sauce on top. Perfect for holidays, family dinners, or make-ahead desserts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Cuisine: Cuban
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar for caramel
  • 5 whole eggs
  • 1 can 14 oz – sweetened condensed milk
  • 1 can 12 oz – evaporated milk
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • Oven
  • Blender
  • Baking dish or flanera
  • Saucepan
  • Large roasting pan (for water bath)

Method
 

  1. Heat sugar in a saucepan over medium heat until it melts into a deep amber caramel. Swirl the pan gently until smooth and golden.
  2. Quickly pour caramel into your baking dish or flanera and tilt to coat the bottom. It will harden fast as it cools.
  3. In a blender, combine eggs, condensed milk, evaporated milk, vanilla, and salt. Blend until smooth and slightly frothy.
  4. Pour the custard mixture over the hardened caramel. It should look silky and even.
  5. Place the dish inside a roasting pan and add hot water halfway up the sides for a water bath.
  6. Bake at 350°F (175°C) for about 60 minutes until edges are set but center still jiggles slightly.
  7. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.
  8. Run a knife around the edges and invert onto a plate so caramel flows over the top.

Notes

Use a water bath to prevent cracking and ensure a silky texture.
Do not overmix the custard to avoid air bubbles.
Chilling overnight improves flavor and makes the caramel sauce richer.