Flan Cubano
Flan came to Cuba with Spanish colonization, carrying centuries of Roman and Moorish influence on the custard tradition, and the island's cooks reshaped it almost immediately using what the tropics offered in abundance: sugarcane and, later, canned condensed and evaporated milk once they became household staples in the twentieth century. The Cuban version is denser and sweeter than its French or Spanish cousins, and many families add cream cheese to the custard base, a variation sometimes called flan de queso that turns an already rich dessert into something closer to a cheesecake. Getting the caramel right is the part every Cuban cook obsesses over: too pale and it tastes only of sugar, too dark and it turns bitter, so the sugar is watched closely as it darkens in the final seconds before it is poured.
A deep amber caramel at the base
Sugar is melted slowly until it turns a dark amber, then swirled into the mold before the custard is poured on top.
Condensed milk gives it density
Sweetened condensed milk and evaporated milk replace fresh milk entirely, producing a custard that is denser and richer than a classic French flan.
Cream cheese folded into the mix
Many Cuban households blend a little cream cheese into the custard, adding a subtle tang and a silkier texture.
Baked in a water bath, chilled overnight
A slow bake in a bain-marie keeps the custard from curdling, and a full night in the fridge lets it set into a smooth, sliceable dessert.
Ingredients 4 servings
- 200 g sugar, for the caramel
- 3 tbsp water
- 6 large eggs
- 1 can (397 g) sweetened condensed milk
- 1 can (410 g) evaporated milk
- 115 g cream cheese, softened
- 1 tsp vanilla extract
- 1/4 tsp salt
- Zest of 1 lime, finely grated
How to make it
- 1Melt the sugar with the water in a saucepan over medium heat, swirling occasionally, until it turns a deep amber caramel.
- 2Immediately pour the hot caramel into a round baking dish or individual ramekins, tilting to coat the bottom evenly, and set aside to harden.
- 3Preheat the oven to 160°C and blend the eggs, condensed milk, evaporated milk, cream cheese, vanilla, salt, and lime zest until completely smooth.
- 4Strain the mixture through a fine sieve into the caramel-lined dish to remove any lumps of cream cheese.
- 5Place the dish inside a larger roasting pan and pour hot water into the pan until it reaches halfway up the sides of the dish.
- 6Bake for 55–65 minutes, until the custard is just set but still trembles slightly in the center.
- 7Cool to room temperature, then refrigerate for at least 6 hours or overnight before running a knife around the edge and inverting onto a plate.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
