This week for Sunday Funday Carol was inspired to make authentic Cuban sandwiches, so my mom made mariquitas and tostones to go along with them, and I made a simple salad with Columbia Restaurant’s famous “1905” salad dressing.  I couldn’t think of a better way to end the meal than a nice homemade flan.

Instant flan from a box is “ok” at best, but the simple ingredients used in traditional Cuban flan make it hard for me to choose the easy way out.  Having spent a lot of time in the Miami area during my youth and having many Cuban family members, Cuban-style flan elicits fond memories; you can’t have a Cuban-themed dinner party without it!

I’m also a big fan of thres leches cake, but I have yet to tackle that indulgence! 

[Ingredients]

  • 3/4 c White Sugar (Cheat day!)
  • Lemon Wedge (1/4 lemon) juiced
  • 1 can sweetened condensed milk (14oz net wt)
  • 1 can (measured using the sweetened milk can) unsweetened coconut milk – use real milk if you want to be traditional
  • 1 tsp vanilla extract (I prefer Mexican vanilla because of its flavor – ignore the irony in that)
  • Peel from half of a lemon
  • 1 cinnamon stick
  • 3 Whole Eggs
  • 3 Egg Yolks
  • Glass or Ceramic baking pan that can fit into a larger baking pan (for a baño maria/water bath)

 

[Method]

Heat sugar and lemon juice over medium high heat until a dark brown caramel forms (do not stir)

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Pour caramel mixture into baking pan or individual ramekins; rotate dish to coat up the side a little

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While the caramel cools to room temperature and hardens, start preparing the custard by bringing the milks to a boil along with the cinnamon stick and vanilla extract.  Remove from heat as soon as it starts boiling and allow to cool to room temperature

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Lightly beat eggs in a mixer

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Once milk mixture cools to room temperature, strain it and slowly add to the mixer with the eggs and mix at a low setting

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Pour finished flan mixture into baking pan.

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Place it in a bańo maria (water bath – basically fill a pan with hot water and put the baking dish with flan inside of it).

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Bake for 45 minutes at 350 degrees or until a knife inserted into the flan comes out clean.

Allow to cool and refrigerate for at least an hour

When ready to serve, run a knife around the edges of the flan pan and then quickly flip upside down onto a serving platter

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Slice and indulge


Homemade Flan (Cuban-style Caramel Custard)
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • ¾ c White Sugar (Cheat day!)
  • Lemon Wedge (1/4 lemon) juiced
  • 1 can sweetened condensed milk (14oz net wt)
  • 1 can (measured using the sweetened milk can) unsweetened coconut milk - use real milk if you want to be traditional
  • 1 tsp vanilla extract (I prefer Mexican vanilla because of its flavor - ignore the irony in that)
  • Peel from half of a lemon
  • 1 cinnamon stick
  • 3 Whole Eggs
  • 3 Egg Yolks
  • Glass or Ceramic baking pan that can fit into a larger baking pan (for a baño maria/water bath)
Instructions
  1. Heat sugar and lemon juice over medium high heat until a dark brown caramel forms (do not stir)
  2. Pour caramel mixture into baking pan or individual ramekins; rotate dish to coat up the side a little
  3. While the caramel cools to room temperature and hardens, start preparing the custard by bringing the milks to a boil along with the cinnamon stick and vanilla extract. Remove from heat as soon as it starts boiling and allow to cool to room temperature
  4. Lightly beat eggs in a mixer
  5. Once milk mixture cools to room temperature, strain it and slowly add to the mixer with the eggs and mix at a low setting
  6. Pour finished flan mixture into baking pan and place it in a bańo maria (water bath - basically fill a pan with hot water and put the baking dish with flan inside of it.
  7. Bake for 45 minutes or until a knife inserted into the flan comes out clean
  8. Allow to cool and refrigerate for at least an hour
  9. When ready to serve, run a knife around the edges of the flan pan and then quickly flip upside down onto a serving platter
  10. Slice and indulge
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