Cuban Flan de Leche
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The Tale of Cuban Flan de Leche
Story updated
Flan traces back to ancient Roman egg custards, later refined in medieval Spain and carried to Cuba by Spanish colonizers. Cuba's version, enriched with condensed and evaporated milk, became a defining home-cooked dessert especially from the mid-20th century onward, once canned milk grew widely available.
Ingredients
Scale:· 8 servings
- 1 cup sugar (for caramel)
- 4 eggs
- 1 can (400g) sweetened condensed milk
- 1 can (350g) evaporated milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- 1Preheat the oven to 160C (325F).
- 2Melt the sugar in a saucepan over medium heat, swirling occasionally, until it forms a deep amber caramel, then immediately pour it into a round baking dish or individual ramekins, tilting to coat the bottom evenly.
- 3In a blender, combine eggs, condensed milk, evaporated milk, vanilla, and salt, blending until smooth.
- 4Pour the custard mixture over the hardened caramel in the dish.
- 5Place the dish in a larger roasting pan and add hot water halfway up the sides to create a water bath.
- 6Bake for 50-60 minutes until the custard is set but still slightly jiggly in the center.
- 7Remove from the water bath and let cool completely, then refrigerate for at least 4 hours or overnight.
- 8To serve, run a knife around the edge and invert onto a serving plate so the caramel sauce pools over the top.
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