Flan Cubano (Cuban Caramel Custard)

Method

1. 1

   Melt the sugar in a dry saucepan over medium heat, swirling (not stirring) as it liquefies into an amber caramel, about 8 minutes.

   💡 Stirring sugar as it melts invites crystals; swirl the pan instead and it melts clean.

2. 2

   Immediately pour the caramel into the flan mold, swirling to coat the bottom and slightly up the sides; set aside to crack-set.

3. 3

   Preheat the oven to 160°C and put a kettle of water on to boil for the water bath.

4. 4

   Blend the condensed milk, evaporated milk, eggs and vanilla until completely smooth.

5. 5

   Pour the custard over the set caramel and place the mold inside the larger pan.

6. 6

   Fill the outer pan with hot water halfway up the mold's sides, then bake until just set with a center shiver, 55–60 minutes.

   💡 The water bath keeps the custard silk; baking it naked makes sweet scrambled eggs.

7. 7

   Lift the flan from the water bath, cool to room temperature, then chill in the fridge at least 4 hours, ideally overnight.

8. 8

   Run a knife around the edge, set a plate on top, and flip with courage — the caramel cascades down as the sauce.