Flan CubanoBaked Caramel Custard
This smooth baked custard is set over a layer of amber caramel that turns into a glossy sauce when unmolded. The mix of condensed and evaporated milk gives it the rich texture associated with classic home flan.
Prep
20m
Cook
55m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Caramel
- 180gWhite Sugar
- 60mlWater
Custard
- 5pcsEgg
- 400mlSweetened Condensed Milk
- 350mlEvaporated Milk
- 5mlVanilla Extract
- 1lWater (hot)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 160°C (320°F).
- 02
Heat the white sugar with the small amount of water in a saucepan until it turns a deep amber color.
- 03
Carefully pour the caramel into a flan mold or individual ramekins and swirl to coat the base.
- 04
Whisk the eggs until smooth, then whisk in the sweetened condensed milk, evaporated milk, and vanilla extract.
- 05
Pour the custard mixture over the set caramel.
- 06
Bake in the water bath until the center is just set, still slightly wobbly, and reaches 71°C (160°F).
- 07
Bake until the custard is just set and still slightly wobbly in the center.
- 08
Cool completely, chill thoroughly, then unmold so the caramel runs over the top.
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