Cuban Kitchen With Dennis Perez: Cuban Flan

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk + sugar

Coconut milk provides a dairy-free option with a similar texture.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is a lighter alternative, while regular milk is more affordable.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar offers a similar flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally, while essence is budget-friendly.

Crack 5 large room temperature eggs into a large bowl and whisk.

Add 1 can of condensed milk, some evaporated milk, whole milk, and vanilla extract to the eggs and mix until well combined. Set aside.

In a pot, add 1 cup of white sugar to prepare the caramel.

Set the pot over low heat and let the sugar slowly melt until it turns into a nice amber color. Do not stir, just watch for all the sugar to melt.

Using heat proof mitts, carefully rotate the pan to coat the sides with the caramel. The caramel should be thick but flow easily.

Once the pot is coated, set it aside to cool completely to room temperature.

Preheat the oven to 350 degrees Fahrenheit.

Slowly pour the flan mixture through a fine mesh sieve, giving it a few taps to get out any air bubbles.

Cover the custard and place it into a larger pot.

Place the larger pot in the oven's middle rack and fill it about 75% of the way up with hot water.

Set a timer for 1 hour and 15 minutes.

Once the timer goes off, remove the flan and check for doneness; it should be soft but maintain its shape when jiggled.

If cooked, cover and set aside to cool before placing it in the refrigerator overnight.

To plate, remove the flan from the fridge and tap around the sides until it separates from the pot. Do not use a knife.

Place a plate on top of the pot and carefully flip it over, giving a few gentle taps to release the flan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens