Delicious, Easy Cuban-Style Flan

"I love a good flan, and have experimented with many during the years of my flan-fixation. :) This one is quite lovely- both for ease of preparation, and for taste. It is denser then some I've tasted, not too heavy like some that use heavy cream, but texture-wise, very creamy and smooth. I got this recipe from a dear friend who gave me her mother's recipe from Cuba. Don't hesitate to make this recipe becuause you don't know what to do with the leftover egg-whites. There are lots of things to do with egg-whites! Use them in egg-flower soup, fried rice, egg-white omelettes, meringues, as the egg-binder in meatloaf, meatballs and spinach-artichoke dip, just to name a few. Enjoy. :) Note: prep time does not include cooling."
photo by chef FIFI photo by chef FIFI
photo by chef FIFI
photo by danlynclark photo by danlynclark
photo by PhoodPhight photo by PhoodPhight
Ready In:
1hr 15mins




  • Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
  • Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
  • Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
  • Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
  • Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
  • Remove from the oven and the water-bath and let cool.
  • Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
  • Enjoy!

Questions & Replies

  1. I want to make it so bad but I don't have a oven. Someone pls help with my question? Ty
  2. I remember my parents always used a pressure cooker instead of oven can u put it in a bath water on the stove and it so how long do u cook it for thank you. qbanprincess
  3. what is the water bath? where do you put the warm water before you bake?


  1. I grew up eating flan for special occasions and have been too intimidated to ever try making it myself. Decided to finally try it and picked this recipe since i could not find abuelas. It was perfect. I am still in shock and everyone is fighting over who gets the last piece.
  2. Delicious and easy. I got the exact consistency that I was looking for. Couldn't have been any simpler.
  3. Mina I have made not one, not two, but three flans since getting this recipe here! My husband eats it like there is no tomorrow and I can say that this is "the best" flan I have ever made, I am originally from Brazil and we also make flan, but my mom's recipe uses all the egg whites which made the flan very fluffly and light good though but one day we went to a Cuban restaurant and I had their flan...there are no words, I thank you so much!!!! *I caramelize the side of the flanera as well so that when you cut you get the caramel on all angles!!
  4. I've tried this recipe twice and the time is off. I would leave it in for a little longer. Didn't set right.
  5. Just the recipe I was looking for. Rich and firm. Simple. This recipe made about 8 or 9 inch round cake pan portion


  1. Wow! This flan was soo creamy and dense. It reminds me a lot of Philippine leche flan. I think this recipe has just the right ratio of egg yolks and egg. I didnt even miss the cinnamon thats usually added to Mexican flan. Next time I plan on using a can of coconut milk instead of the can of evaporated milk for variation . Thanks for sharing.


<p>One of my biggest passions is for cooking. As a Personal Chef, I feel very fortunate that I get to work doing something that I love. I enjoy helping people gain more satisfaction from what they eat by working within their dietary requirements and restrictions to come up with meals that they enjoy from both taste and health aspects. <br /> <br />I love learning about food! Cookbooks are some of my favorite reads. So much of society and culture is involved with what people eat, and learning about their food is learning about them, as a culture now, as a history of a people, all the way to the individual. I find that really thrilling. <br /> <br />I'm originally from NY and I grew up in town that has a very large Italian and Asian population, so getting great ingredients for Italian and Asian food was no problem. I grew up with miso soup, my mother's garden grown tomatoes sprinkled with fresh basil, fresh mozzerella, some salt, pepper, olive oil and maybe some balsamico. My family is of mixed descent, so that we ate everything from spaetzle to chapatis! I've lived in the Southwest, where I had access to a wonderful array of Mexican ingredients and teachers, and I enjoyed delving into that cuisine. I've lived in the Deep South and had Cajun Grandmothers teach me their Gumbo, red beans and dirty rice. I'm so grateful for the wonderful diversity of this country, that we have people from all over willing to share their food and friendship. <br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src= alt= /></p>
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