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April 20th, 2015

Cuban Flan

Annerys Hockley

By Annerys Hockley
Travel Consultants

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The traditional Cuban flan is a deliciously rich and sweet dessert.

  • Cook: 1 hour
  • Total time: 1 hour, 20 minutes
  • Recipe serves: 8


  • 4 egg yolks
  • 4 whole eggs
  • 2 cups milk
  • 1/4 cup water
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 1 teaspoon vanila
  • 1 lemon peel
  • 1 cinnamon stick


  1. First to prepare the caramel, add the water and 3/4 cups of sugar into a small saucepan and cook over medium heat until the sugar begins to melt. Make sure to stir while the sugar is melting.
  2. Once the sugar begins to melt (the sugar begins to caramelize), remove the sugar from the heat and pour into a flan pan. Make sure you cover the bottom of the pan as well as the sides. Flan pans are available for purchase and can be found below.
  3. Next, place the milk, lemon peel and cinnamon stick into a saucepan and bring the milk into a boil (over medium high heat). Make sure to stir the milk constantly while it begins to scald. Remove from heat and let it cool (for about 15 mins or so). Be sure to remove the lemon peel and cinnamon stick.
  4. In a large bowl, beat the eggs and egg yolks with 3/4 cups of sugar and vanilla.
  5. Pour the cooled milk into the bowl and then strain the bowl contents into the flan dish covered with the caramel coating.
  6. Set the flan dish inside a large pan filled with about an inch of water. Bake to 350 degrees for an hour or until you insert a knife in the center and it comes out dry. Remove from the oven and let cool.
  7. Remove from dish by inserting knife around the edges to loosen the flan, and then covering flan dish with a serving dish and turning it upside down until flan falls onto the serving dish.

Serve warm and enjoy!

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