A silky Cuban flan infused with fresh mint and topped with guava, a mountain-town twist on the island's most beloved dessert.
Flan is Cuba's signature dessert, a dense, silky custard set over a layer of deep amber caramel that flips out onto the plate glossy and trembling. This version steeps fresh mint into the milk base before it's strained, giving the custard a cool, herbal note that plays well against the sweetness, then finishes with a spoonful of warmed guava paste on top - a nod to mountain-region kitchens where mint and guava both grow abundantly. The technique that determines success is the caramel and the water bath. Sugar must be cooked to a deep amber without stirring (swirling the pan is fine) or it will seize into crystals; and the custard must bake in a bain-marie at a gentle temperature so it sets smooth rather than curdling into a scrambled-egg texture. This is a home dessert built for a special Sunday lunch, meant to be made a day ahead so the caramel has time to turn into a glossy sauce that pools around the flan once it's unmolded.
Serves 6
Melt sugar in a dry saucepan over medium heat, swirling occasionally, until it turns deep amber, about 8-10 minutes. Immediately pour into a 9-inch round baking dish, tilting to coat the bottom.
Never stir caramelizing sugar with a spoon - swirl the pan instead, or it can crystallize.
Heat whole milk with mint leaves in a small saucepan until just steaming, then remove from heat, cover and let steep 15 minutes. Strain out the mint.
Preheat oven to 325°F (165°C). Blend the mint-infused milk, condensed milk, evaporated milk, eggs, vanilla and salt until smooth.
Pour the custard over the set caramel. Place the dish in a larger roasting pan and add hot water halfway up the sides.
Bake 50-55 minutes until the center is just set and jiggles slightly like gelatin, not liquid.
Remove from the water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Run a knife around the edge, invert onto a rimmed plate so the caramel sauce pools around it, and top with warmed cubed guava paste.
Blend the custard gently and strain it through a fine sieve before pouring to avoid air bubbles that create holes in the finished flan.
Bake in a water bath with hot, not boiling, water; the gentle, even heat is what keeps the texture silky instead of rubbery.
Make the flan at least a day ahead - the caramel needs time to soften into a sauce and the flavor improves overnight.
Skip the mint infusion for a classic plain vanilla flan if you prefer the traditional version.
Use cream cheese blended into the custard for a denser 'flan de queso' texture.
Swap guava paste for sliced fresh mango or a drizzle of guava syrup if paste isn't available.
Refrigerate covered up to 4 days; flan actually improves after a day as the caramel deepens. Serve cold or at cool room temperature.
Flan arrived in Cuba through Spanish colonial cooking and became one of the island's defining desserts, commonly flavored with vanilla or, in home variations, coconut, cheese or local fruit like guava.
This usually means the oven was too hot or the custard wasn't strained. Bake at a gentle 325°F in a proper water bath and always strain the mixture before pouring.
It's not recommended - the water bath insulates the custard from direct oven heat, which is what keeps it silky rather than curdled.
You can skip the infusion entirely for a classic flan, or use a few drops of mint extract added directly to the blended custard instead.
Per serving (160g / 5.6 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
