Flan de Leche (Cuban Caramel Custard)
Local name: Flan de leche
In short: Silky baked custard of eggs, condensed and evaporated milk, topped with a glossy layer of dark caramel. A Cuban favorite. It takes about 1 h 25 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 1 h
- Resting
- 8 h
- Total
- 1 h 25 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 320 kcal
Flan is the dessert Cuban families make for birthdays, holidays and Sunday lunches. This version is dense and creamy because it combines eggs with sweetened condensed milk and evaporated milk, then bakes gently in a water bath under a layer of dark caramel. After a night in the refrigerator it turns out onto a plate in one smooth piece, with the caramel running down the sides. A strip of lime zest or a splash of vanilla adds a gentle perfume.
Instructions
- Heat the oven to 160°C (325°F). Set out a 20 cm (8 inch) round cake pan and a larger roasting pan, and boil a kettle of water.
- Make the caramel. Stir the sugar and water in a small saucepan over medium heat until dissolved, then stop stirring and cook for 6 to 8 minutes, swirling the pan, until the syrup is deep amber. It is extremely hot, so pour it at once into the cake pan and tilt to coat the base.
- Blend or whisk the eggs, both milks, vanilla, salt and lime zest, if using, until smooth, without whipping in air. Strain through a sieve into a jug.
- Pour the custard over the caramel. Set the cake pan in the roasting pan and pour hot water into the roasting pan to come halfway up the sides of the cake pan.
- Bake for 55 to 65 minutes, until the edges are set and the center still jiggles slightly. A knife inserted near the center should come out almost clean.
- Lift the pan out of the water, cool to room temperature, then cover and refrigerate for at least 8 hours.
- Run a thin knife around the edge. Set a rimmed serving plate over the pan and flip quickly. Lift off the pan and let the caramel run over the flan. Serve cold.
Tips
- Straining the custard removes bubbles and bits of egg white and gives a perfectly smooth texture.
- Take the flan out of the oven while the center still wobbles. Overbaking makes the custard grainy and full of holes.
Questions and answers
Why is my flan full of holes?
The oven was too hot or the flan baked too long. Use a water bath, a moderate 160°C (325°F) oven, and remove the flan when the center still jiggles slightly.
How long does flan keep?
Covered in the refrigerator it keeps for 4 days. It does not freeze well, because the custard turns watery when thawed.
Can I make flan without a water bath?
Not reliably. The water bath cooks the custard gently so it sets smooth. Without it the edges overcook while the center can stay runny.
How long does it take to make Flan de Leche (Cuban Caramel Custard)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Flan de Leche (Cuban Caramel Custard)?
About 320 kcal per serving, with 10 g of protein, 48 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 48 g |
| Fat | 10 g |
| Fiber | 0 g |
| Sugar | 47 g |
| Sodium | 190 mg |
Estimated values, calculated from the ingredients.
