---
title: Flan Cubano (Cuban Caramel Custard)
servings: 8
prep time: 15 minutes
cook time: 60 minutes
source: https://mycibora.com/recipes/flan-cubano
---

Gather @egg{5} and @vanilla extract{2%tsp}.

Melt the @sugar{150%g} in a dry saucepan over medium heat, swirling (not stirring) as it liquefies into an amber caramel, about 8 minutes. ~{8%minutes}

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

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

Blend the @condensed milk{1%can}, @evaporated milk{1%can}, eggs and vanilla until completely smooth.

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

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. ~{3450%seconds}

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

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