Cuban Flan

April Alvarez


This is a egg crusted with Caramel topping. I am married to a Cuban man and this is the best dessert they have!!!

pinch tips: How to Use Hand & Stand Mixers



1 Hr


1 c
white sugar (divided) use 1/2 cup now then 1/2 cup for caramel later
1 can(s)
sweetned condensed milk
2 can(s)
evaporated milk
2 tsp
vanilla extract

Directions Step-By-Step

Using flan pot or 2 quart pot with tight fitting lid, place 1/2 cup sugar in pot and caramelize sugar.(do this by melting sugar over medium heat (stirring constanly} until melted and amber in color. Remove from the stove with hot pad and move caramel around on sides of pot (only half way up pot)
Mix eggs with other 1/2 cup sugar, milk and vanilla and mix well.(I do this with blender don't have to though). Place egg mixture in flan/pot or 2 quart pot cover with flan pot lid or if using 2quart pot place Aluminum foil tightly over pot and place lid on top.
place pot into another pot big enough to hold the flan pot or 2 quart pot and fill with water until about 1 1/2 inch of water covers sides of smaller pot.
Bake at 350 degrees for at least 1 hour. but to ensure that flan is done remove lid and stick kitchen knife in center of flan if it comes out clean it's done. Remove pot from water pot and cool ompletely.
When Flan has cooled remove lid/foil and place a dish or plate that is bigger than the top of the flan pot on top, make sure the plate has a small lip as caramel will run. Place one hand on bottom of pot and one hand on top of plate and turn upside down on platter. serve or place in refridgetor covered until serving.

About this Recipe

Course/Dish: Puddings