Cuban Flan de Leche

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. 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. 2

   Blend the custard

   Blend condensed milk, evaporated milk, eggs, and vanilla until smooth.

3. 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. 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.

Variations

• •

  Add cream cheese for an extra-rich version

• •

  Flavor with cinnamon and rum

• •

  Make individual flans in ramekins

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 5 days. Do not freeze.

Frequently Asked Questions