This is my aunt's Cuban Flan recipe, it is so easy to make and a favorite at family gatherings!

My aunt's family emigrated from Cuba when she was 6 years old, and naturally they brought over many dishes that have become a staple at family dinners. This dessert is always devoured by the end of the evening!

I have altered it slightly since the cans of sweetened condensed milk have changed from 16oz to 14oz, but the result is just as good!

Serves 6-8 people


  • ¾ cup sugar
  • 1 can sweetened condensed milk (14fl oz)
  • ¾ cup whole milk
  • ¾ cup heavy cream
  • 3 large eggs
  • 1tsp vanilla extract


  1. Preheat the oven to 350°F.
  2. Pour the sugar into an 8 inch cake pan and place over medium heat. Stir continuously until the sugar begins to brown and clump together.
  3. Keep stirring until the sugar completely melts and turns into a golden brown syrup. Remove from the heat as soon as this happens to avoid burning.
  4. Working quickly and carefully, swirl the sugar around so that the entire bottom and sides of the pan are well coated. Set the pan aside and allow sugar to cool and crystallize (you should hear it crack as it does so.).
  5. Place the remaining ingredients in a blender and blend for about 1 minute. Pour this custard mixture into the crystallized pan.
  6. Sit the flan pan in a water bath to ensure the custard bakes more evenly. To do this, simply sit the flan pan in a larger pan and pour in water until the level is halfway up the side of the flan pan.
  7. Bake for approximately 1 hour, testing it is cooked with a toothpick.
  8. Pop the flan into the fridge and leave overnight or for up to a couple of days.
  9. Before serving, run a knife around the edge to loosen and carefully turn out onto your serving plate, letting as much of the caramel pour over the plan as possible. Enjoy!


☆ If the caramel hardens too quickly when you're coating the pan you can carefully re-heat the pan again by placing it directly on the stove for a few seconds.

Did Pattison