Flan Cubano

Flan Cubano is Cuba's iconic dessert, a silky baked custard swimming in dark caramel that has graced family tables and celebratory feasts for centuries. Brought to the island by Spanish colonists, it evolved into a richer, denser version than its European counterpart, often made with sweetened condensed milk for extra creaminess.

Serves: 8

Ingredients

• 200g (1 cup) granulated sugar, divided
• 60ml (¼ cup) water
• 1 can (397g / 14 oz) sweetened condensed milk
• 480ml (2 cups) whole milk
• 5 large eggs
• 1 tsp (5ml) pure vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 160°C (325°F). Place a large roasting pan in the oven and add 2.5cm (1 inch) of hot water to create a bain-marie.
2. Combine 150g (¾ cup) of the sugar and the water in a heavy-bottomed saucepan over medium heat. Cook without stirring until the sugar dissolves, then swirl gently until it turns deep amber, about 10–12 minutes. Watch carefully — it burns quickly.
3. Pour the hot caramel immediately into a 23cm (9-inch) round cake tin, tilting to coat the base evenly. Set aside to harden, 5 minutes.
4. Whisk together the condensed milk, whole milk, eggs, vanilla, salt, and remaining 50g (¼ cup) sugar until smooth. Do not over-whisk — excessive air causes bubbles.
5. Pour the custard through a fine-mesh sieve over the hardened caramel in the tin.
6. Place the tin in the water bath in the oven. Bake 55–65 minutes, until the edges are set but the centre still wobbles slightly like jelly.
7. Remove from the water bath and cool completely at room temperature, then refrigerate at least 4 hours, or overnight.
8. To unmould, run a thin knife around the edge, place a rimmed serving plate over the tin, and invert with a swift, confident motion. The caramel sauce will pool around the custard.

Cook's Notes: The caramel should be very dark — almost mahogany — for the best flavour. A lighter caramel will taste too sweet. Flan Cubano improves with overnight refrigeration and keeps for up to 3 days.