Cuban Flan (10 In) Recipe

Prepare caramel

Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Stir just to moisten the sugar, then stop stirring. Let the sugar melt — swirl the pan occasionally for even browning — until it reaches a deep amber color, about 8–12 minutes. Watch carefully to avoid burning.

As soon as the caramel reaches deep amber, remove from heat. Working quickly and carefully, tilt the pan and pour the hot caramel into the bottom center of the 10-inch flan pan, swirling to coat the bottom evenly and a little up the sides. Set the pan aside and allow the caramel to harden while you make the custard.

Warm milks

Preheat oven to 325°F (160°C). In a small saucepan, combine 1 3/4 cups whole milk, the 12 fl oz can of evaporated milk, and the 14 fl oz can of sweetened condensed milk. Warm over medium-low heat just until steaming and small bubbles appear at the edge (do not boil). Remove from heat.

Whisk eggs

In a separate large bowl, lightly whisk 5 whole eggs and 1 extra yolk with a pinch of salt until blended. Do not whisk vigorously; avoid incorporating too much air to keep the custard smooth.

Temper and combine

Slowly pour about 1/3 of the warm milk mixture into the eggs in a thin, steady stream while whisking constantly to temper the eggs. Once tempered, pour the egg mixture back into the remaining warm milk, whisking just to combine. Add 1 teaspoon vanilla extract and stir gently.

Strain

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl with a spout to remove any coagulated bits or foam for a silky texture.

Assemble

Pour the strained custard over the set caramel in the prepared 10-inch flan pan. Cover the top of the flan pan tightly with aluminum foil to prevent water from dripping on the custard during baking.

Prepare water bath

Place the covered flan pan in a large roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the flan pan (roughly 1–1.5 inches). This water bath will ensure gentle, even cooking.

Bake

Carefully transfer the roasting pan to the preheated oven. Bake at 325°F (160°C) for 45–60 minutes, or until the custard is just set at the edges but still slightly jiggly in the center. The center will continue to set as it cools.

Cool and chill

Remove the flan pan from the water bath and uncover. Let the flan cool to room temperature (about 1 hour). Then refrigerate, uncovered or lightly covered, for at least 4 hours and preferably overnight to fully set and develop flavor.

Unmold

To unmold, run a thin knife around the inside edge of the pan to loosen. Place a large serving platter upside down over the flan pan, then invert both quickly and firmly. Tap the bottom of the pan if needed; the caramel will flow over the custard as a sauce. If caramel sticks, warm the bottom of the pan briefly over a cloth to loosen it.

Serve

Slice flan and serve chilled, spooning extra caramel sauce from the platter over each portion. Store any leftovers covered in the refrigerator for up to 3–4 days.