Flan Cubano
Flan Cubano is a rich and creamy Cuban dessert characterized by its smooth texture and a caramel layer that offers a sweet contrast, making it the best.
Equipment
- Large bowl
- Whisk
- Oven-safe metal container with a fitted top
- Oven-safe pot for water bath
- Serving plate
- Fine mesh sieve
- Pot holders or kitchen towels
Ingredients
- 5 eggs (room temperature)
- 14 oz condensed milk
- 12 oz evaporated milk
- 4 oz whole milk
- t tsp vanilla extract
- 1 cup white sugar
- Hot water for cooking
Instructions
- Whisk eggs, condensed milk, evaporated milk, milk, and vanilla extract in a large bowl. Set aside.
- Caramelize sugar in the cooking container over medium-low heat until amber, then coat the sides carefully.
- Cool the caramel-coated pot for at least an hour.
- Preheat the oven to 350°F. Heat water for the bath.
- Strain the custard mix into the pot, avoiding air bubbles.
- Cover the pot, place it in the larger pot, add water to 75% height, and bake for 1 hour 15 minutes or until set.
- Cool for 30 minutes to an hour, then refrigerate for at least 10 hours or overnight.
- To unmold, tap the container, cover it with a plate, and flip.
- Let the flan naturally release from the container and serve.
Video
Notes
- Choice of Pot: A metal pot is ideal for caramelizing sugar and cooking the flan due to its heat conductivity. Ceramic can be used but will alter the cooking time.
- Caramelization Watch: Keep a close eye on the sugar as it caramelizes to avoid burning.
- Avoiding Bubbles: Pour the custard mixture gently and tap the container to release any trapped air for a smoother texture.
- Water Bath: The bath is crucial for even cooking and has a creamy texture.
- Chill Thoroughly: Ensure the flan is fully set by chilling it overnight, as this step is key to achieving the perfect consistency.
- Calories: 300-350 kcal
- Total Fat: 10-15 g
- Saturated Fat: 6-8 g
- Cholesterol: 140-160 mg
- Sodium: 100-120 mg
- Total Carbohydrates: 45-50 g
- Sugars: 40-45 g
- Protein: 8-10 g