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CubanDesserts & Sweets

Traditional Cuban Caramel Flan

⏱️ Prep: 15m🔥 Cook: 60m❄️ Rest: 4h∑ Total: 315m🍽️ 8 servings
Traditional Cuban Caramel Flan
🎬 Video ref: Cocina Cubana con Luz

Mise en Place / Ingredients[6]

  • 1 can (14 oz) Sweetened condensed milk (Nestlé La Lechera)
  • 1 can (12 oz) Evaporated milk (Carnation)
  • 5 whole Large eggs at room temperature
  • 1 cup Granulated sugar
  • 2 tbsp Water (2 tbsp for caramel + hot water for baño María water bath)
  • 1 tbsp Pure vanilla extract

🛒 US Supermarket Brand Guide

Sweetened Condensed Milk: Nestlé La Lechera

High density milk solids for sliceable creaminess. • 📍 Baking aisle.

Cooking Sequence & Checkpoints

1
Melt Caramel⏱️ 10 min

Simmer granulated sugar with 2 tbsp water over medium heat for 10 minutes to 340°F (170°C), swirling pan by the handle until deep amber. Coat the bottom and sides of the mold.

✓ Checkpoint: Liquid bronze caramel.

2
Whisk Custard⏱️ 5 min

Gently whisk eggs, sweetened condensed milk, evaporated milk, and vanilla for 5 minutes until smooth without incorporating excess air.

✓ Checkpoint: Velvety custard.

3
Bake in Water Bath⏱️ 50 min

Strain into caramelized mold. Bake at 325°F (163°C) in a hot water bath (baño María) for 50 minutes (60 minutes total cook time including caramel).

✓ Checkpoint: Set edges with slight center wobble (170°F–175°F / 77°C–79°C).

4
Chill 4 Hours and Invert⏱️ 4h (240m)

Cool briefly, then chill in the refrigerator for 4 hours (240 minutes) until completely firm before running a knife along the edge and inverting onto a platter.

✓ Checkpoint: Smooth chilled flan with rich caramel sauce.

🛡️ Food Safety & Internal Temperature: Safety ≥160°F (71°C) | Texture Target: 170°F–175°F (77°C–79°C) custard center at 325°F (163°C) baño MaríaUSDA Egg & Dairy Safety Minimum: Bake custard to ≥160°F (71°C) to eliminate Salmonella; refrigerate at ≤40°F (4°C) within 2 hours of baking.
👁️ Master Doneness Checkpoint:Silky, dense crumb with zero bubble pockets when sliced cleanly.

🔬 Why It Works:

Gentle Bain-Marie Thermal Buffer: Surrounding the mold with hot water buffers dry 325°F (163°C) oven heat and moderates thermal transfer at the edges, allowing you to pull the flan when the center reaches 170°F–175°F (77°C–79°C)—before egg proteins overheat past 185°F (85°C) and form porous bubbles (syneresis).

⚠️ Troubleshooting:

Crystallized caramel: Swirl pan gently by handle without utensils.