Cuban Flan Recipe

Prepare the caramel

Place 1 cup granulated sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium heat. Stir just to combine, then stop stirring. Swirl the pan occasionally so sugar melts evenly. Cook until the syrup turns a deep amber color (about 8–12 minutes). Watch closely to avoid burning.

Immediately pour the hot caramel into a 9-inch round flan mold or a 9x5-inch loaf pan, tilting the pan to evenly coat the bottom with a thin layer. Work quickly: the caramel will harden as it cools. Set the caramel-lined pan aside while you make the custard.

Preheat oven

Preheat the oven to 325°F (160°C). Place a large roasting pan in the oven (this will be used for the water bath).

Warm the milk

In a medium saucepan, combine 2 cups whole milk and the evaporated milk (one 12- or 354-ml can) and warm over medium heat until just steaming — do not boil. Remove from heat.

Beat eggs

In a large bowl, lightly whisk 5 large eggs with 1/4 teaspoon salt until blended. Avoid incorporating too much air; whisk just until combined.

Combine milks and eggs

Gradually pour the warm milk mixture into the eggs, whisking slowly as you pour to temper the eggs and prevent curdling. Once combined, stir in 1 can sweetened condensed milk, 2 teaspoons vanilla extract, and optional 1 tablespoon citrus zest and 1 teaspoon rum if using. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and zest pieces.

Assemble

Pour the strained custard gently over the set caramel in the prepared flan mold or loaf pan.

Prepare water bath and bake

Place the flan pan inside the preheated roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the flan pan (about 1 to 1.5 inches). Cover the flan pan loosely with aluminum foil to prevent excessive browning and steam loss. Bake at 325°F (160°C) for 50–65 minutes, or until the center is set but still slightly jiggly — a thermometer inserted near the center should read about 170°F (77°C).

Cool and chill

Carefully remove the flan pan from the water bath and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or preferably overnight to fully set and develop flavor.

Unmold

Run a thin knife around the edge of the flan to loosen it from the pan. Place a serving plate over the mold and invert quickly but carefully. Tap the mold gently to release the flan so the caramel pours over the top. If the caramel is thick and difficult to flow, warm the bottom of the mold briefly with a kitchen torch or under hot water (while keeping the plate dry).

Serve

Slice and serve chilled. Spoon any extra caramel from the base of the mold over individual slices. Keeps covered in the refrigerator up to 3 days.