Cuban milk flan

Name: Cuban milk flan
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 8 servings
Cuisine: Cuban

Cooking, Desserts

Preparation Time:

45 minutes

Note:

For this recipe, the most important thing is to know the amount of mixture we can pour into the mold we are going to use. Ours is a small mold with a capacity of approximately 1.5 liters. This Cuban flan is as simple as mixing equal parts of evaporated milk and condensed milk. This is the key for any mold we may use. If the container is larger, we increase the quantities, always maintaining the same amount of each type of milk, while also adding more eggs. If we add more condensed milk than evaporated milk, it will be sweeter. Conversely, if we add more evaporated milk than condensed milk, it will be less sweet. The trick to achieving the perfect flavor in this Cuban flan lies in using equal amounts of each milk. This way, we don't have to worry about the sugar levels, and the taste will be just right.

Ingredients:

5 tablespoons of sugar for the caramel.

490 ml of evaporated milk

490 ml of condensed milk

3 Eggs

1 teaspoon of vanilla (optional)

Instructions:

In a small saucepan or skillet, melt the sugar over medium heat, stirring occasionally with a wooden spoon and keeping a close eye on the color of the sugar to prevent the caramel from burning. It is very likely that you will need to lower the temperature as the sugar starts to melt.

Once the caramel is liquid, very carefully pour it into the flan mold and rotate it so that it coats the sides of the mold. Once it is evenly spread, leave it on the countertop to cool and allow the caramel to harden.

In a deep bowl, we mix the 3 beaten eggs with the evaporated milk and sweetened condensed milk, then add a splash of vanilla. It’s essential for the mixture to be homogeneous, so using a whisk, we will blend everything thoroughly until the liquid is well combined.

Once the candy in the mold has hardened and adhered well to the sides, we pour in our mixture, close the mold, and place it in a water bath, making sure that the water in the main pot does not exceed halfway up the mold. We cover the pot with a lid and let it cook at medium heat for about 45 to 50 minutes.

After 45 minutes have passed, you can open it and insert a thin knife to check if it’s cooked. If the knife comes out wet, it’s not ready yet. It should come out completely dry.

In a pressure cooker, 30 minutes is sufficient over medium heat.

Before unmolding it, it's important to let it cool so it doesn't break. You can place it back in the same mold in the refrigerator and take it out just before serving.

To unmold it, simply place a large plate underneath and flip the mold upside down. The flan will come out first, followed by all the caramel.

Rations: