Cuban Flan Recipe
Prep Time:
10 minutes
Cook Time:
2 hours, 10 minutes
Servings:
10 Servings
Ingredients
  • 1 ½ 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 cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
Directions
  1. Preheat the oven to 350 F.
  2. Put the sugar and water in a medium pot and bring the heat to medium high, stirring frequently as the sugar begins to melt. At first the mixture will be easy to stir and a medium-thick consistency, but after about 10 minutes the mixture will dry out and it may be more difficult to stir.
  3. Keep stirring frequently and, when the mixture has been cooking for about 20 minutes, it will get darker in color and turn into caramel. Keep stirring until all lumps are broken down. This entire process takes about 30 minutes.
  4. Now, pour the caramel into an 8-inch round pan or a standard loaf pan. Using oven mitts, swirl the pan around so the caramel coats the sides of the pan, then set it aside to cool.
  5. Add the eggs, condensed milk, evaporated milk, whole milk, cinnamon, salt, and vanilla to a large mixing bowl. Beat on medium speed with a hand mixer for about 2 minutes until everything is well blended.
  6. Pour this into the prepared pan on top of the caramel layer.
  7. Place this pan into a 9x12-inch Pyrex baking dish and add water to the Pyrex so that it reaches halfway up your flan pan.
  8. Bake the dish uncovered for 1 hour, then cover with foil and bake for 40 more minutes.
  9. Allow the flan to cool, then place it in the fridge overnight or for at least 4 hours.
  10. To serve, run a knife along the edges to loosen the sides from the pan, turn it upside down onto a plate, and enjoy.