Cuban Flan de Leche
Cuba's silky, rich caramel custard — denser than French crème caramel, made with condensed and evaporated milk.
About This Recipe
Cuban flan de leche is the island's most beloved dessert — a rich, wobbly caramel custard made with condensed milk and evaporated milk, which gives it a deeper sweetness and creamier texture than the French original. It's found at every Cuban restaurant, home kitchen, and occasion. The caramel is more generous, the custard more dense, and the satisfaction is total.
Ingredients
Serves 8
- 1 cansweetened condensed milk (397g)
- 1 canevaporated milk (354ml)
- 6 largeeggs
- 1 tspvanilla extract
- 1 cupsugar (for caramel)
- 2 tbspwater (for caramel)
Instructions
- 1
Make caramel
Melt sugar and water in a saucepan over medium heat without stirring until amber. Pour immediately into a 23cm round baking dish, swirling to coat the bottom.
- 2
Blend the custard
Blend condensed milk, evaporated milk, eggs, and vanilla until smooth.
- 3
Bake in bain-marie
Pour custard over the caramel. Place in a roasting pan filled with hot water. Bake at 175°C (350°F) for 55–65 minutes until set with a slight jiggle.
- 4
Chill and unmold
Cool to room temperature, then refrigerate at least 4 hours. Run a knife around the edge and invert onto a rimmed plate.
Pro Tips
- →
Don't overbake — a slight jiggle in the center is correct.
- →
Chill overnight for the cleanest unmolding.
- →
The caramel should be deeply amber, not pale.
Variations
- •
Add cream cheese for an extra-rich version
- •
Flavor with cinnamon and rum
- •
Make individual flans in ramekins
Storage
Refrigerate up to 5 days. Do not freeze.
History & Origin
Flan was brought to Cuba by Spanish colonizers and has been made on the island for centuries. The Cuban version evolved to use the canned condensed and evaporated milks that became widely available in the 20th century, creating a distinctly richer and sweeter custard.
Frequently Asked Questions
Why is Cuban flan denser than French crème caramel?
The condensed and evaporated milk are richer and more concentrated than fresh milk, resulting in a denser, sweeter custard.
Why did my flan crack?
The oven was too hot or the bain-marie dried out. Keep water level high and consider covering loosely with foil.
Nutrition Facts
Per serving · 8 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More Cuban Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes