Yoribang
DessertCaribbeanFree to use

Cuban Flan

A smooth caramel custard with condensed milk and a touch of lime zest.

Serves 8

Prep 15 min

Cook 1 hr

Cuban Flan
Photo: Ezarate, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 1 cup sugar
  • 1/4 cup water
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime zest
  • 1 pinch salt

Steps

  1. Step 1. Heat the oven to 325°F. Cook the sugar and water in a pan until amber and pour into a 9-inch round pan, tilting to coat.

  2. Step 2. Blend the condensed milk, evaporated milk, eggs, vanilla, zest, and salt until smooth. Strain.

  3. Step 3. Pour into the pan, cover with foil, and set in a roasting pan with hot water halfway up the sides.

  4. Step 4. Bake for 55 to 60 minutes until set with a slight wobble (170°F). Cool, then chill overnight. Flip onto a plate.

Where this recipe comes from

Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.