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Cuban

Flan de leche

A classic Cuban milk flan with a deep amber caramel and a smooth, egg-rich custard. It is baked in a baño de María, then chilled until the syrup loosens and coats each slice.

Flan de leche — Cuban — ChefSnap
15 minsPrep
45 minsCook
2Serves
MediumDifficulty
340 kcal per serving10g protein 45g carbs 12g fat

Ingredients

Method

  1. Heat the oven to 350°F and set two 6-ounce flan molds or ramekins inside a small baking dish.
  2. Put the sugar and water in a small heavy saucepan over medium heat and cook without stirring until the caramel turns a deep amber color, swirling the pan gently as needed.
  3. Immediately divide the hot caramel between the molds, tilting each one to coat the bottom evenly, then let it harden while you make the custard.
  4. In a bowl, gently whisk the eggs until blended, avoiding excess foam.
  5. Whisk in the sweetened condensed milk, evaporated milk, vanilla, and salt until smooth.
  6. Strain the custard through a fine sieve into a measuring cup, then divide it over the hardened caramel.
  7. Cover each mold tightly with foil.
  8. Pour hot water into the baking dish until it reaches halfway up the sides of the molds.
  9. Bake for 35 to 40 minutes, until the edges are set and the centers still tremble slightly when moved.
  10. Remove the molds from the water bath, let them cool to room temperature, then refrigerate for at least 4 hours or overnight.
  11. To serve, run a thin knife around each flan, dip the bottom of the mold briefly in warm water, and invert onto a small plate so the caramel runs over the custard.

Common questions

Can I substitute regular milk for evaporated milk in flan de leche?

You can, but the texture will be less rich and a little thinner. If needed, use whole milk plus 1 to 2 tablespoons extra sugar, or reduce the milk slightly on the stove to concentrate it before mixing.

How do I know when Cuban flan is done baking?

The edges should look set, but the center should still wobble slightly when you gently shake the pan. If it’s firm all over, it’s likely overbaked and may turn grainy or crack after cooling.

What are the most common mistakes when making the caramel?

The biggest mistakes are stirring the sugar, cooking it too long, or letting it burn. Swirl the pan gently instead of stirring, and pour it immediately into the molds once it turns deep amber, before it hardens.

How should I store leftover flan de leche?

Cover the flan tightly and refrigerate it for up to 4 days. Keep it in the mold until chilled if possible, since unmolding too early can break the custard. Serve cold or slightly cool for best texture.

What is the best way to serve and unmold flan without breaking it?

Chill it fully first, then run a thin knife around the edge. Dip the bottom of the mold briefly in warm water if needed, place a plate over it, and invert quickly. The caramel will flow over the top.