Cuban Flan (Custard) Recipe

READY IN: 1hr 25mins
YIELD: 1 flan




  • Prepare a caramel by adding the 1/4 cup of water to 3/4 cups of sugar in a small saucepan over medium to low heat. Stir while cooking until the sugar starts melting. Let it simmer. Use a pastry brush dipped in water to wash the sides of the pan free of granular sugar. When sugar starts to thicken and turn brown remove from heat and add 2 cubes of ice to stop the cooking process, being very careful not to get burned with any splattering that may occur. Coat a warm baking dish or round mold by pouring the caramel and swirl it around the sides and bottom. put the coated mold aside( By the way the mold should be 9 inches in diameter).
  • Now comes the good part.
  • In a saucepan bring to a boil the milk with the lemon peel, cinnamon stick and salt. When the mixtures starts to boil remove from heat and let it cool a little bit. (like my mother use to say: dejala refrescar).
  • In a medium bowl beat lightly the egg yolks, whites, vanilla and sugar until well mixed.
  • Pour into the bowl the slightly cooled milk and strain the egg and milk mixture into the caramel coated mold.
  • OK so far?.
  • Place the flan mold inside a baking dish filled with water up to half of the mold side, (bain Mary or baño Maria).
  • Now you have three choices of cooking it.
  • 1) Cook over stove top at low to medium flame till a toothpick inserted in the middle comes out dry.
  • 2) Bake in a preheated 350 degree oven for about an hour in the middle rack. Insert a knife or toothpick in the center, if it comes out dry remove from the oven and let it cool till warm.
  • 3) In a pressure cooker ,cook in a cup of water at 15 pounds of pressure for about 25 minutes.
  • When cooled place serving dish flat against top of mold and turn it upside down in a fast motion.