How to make 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.

Turn on the heat to medium and add 1 cup of sugar to a flan pan or an oven-safe saucepan.

Cook the sugar until it melts and reaches a caramel state, being careful not to burn it.

Once the sugar is caramelized, carefully coat the edges of the pan with the caramel.

Let the caramel cool before adding the filling mixture.

In a mixing bowl, combine 12 ounces of evaporated milk, 14 ounces of sweetened condensed milk, 1 egg, 5 egg yolks, 1 teaspoon of vanilla extract, and a pinch of salt.

Whisk the mixture together until well combined.

Pour the filling mixture into the cooled caramel-coated pan.

Cover the pan tightly with a lid or aluminum foil.

Prepare a water bath by filling a larger pan with water halfway up the sides of the flan pan.

Preheat the oven to 375°F (190°C).

Place the covered flan pan in the oven and bake for about 60-80 minutes.

Check for doneness by inserting a knife into the center; it should come out clean when ready.

Once done, let the flan cool at room temperature before refrigerating it overnight or for at least 8 hours.

The next day, carefully flip the flan out of the pan to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens