Flan de Leche

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One of the most traditional and iconic Cuban desserts. I've eaten flan plenty of times, but have never actually made it myself. Was surprised by how easy to actually was to make! Nitza actually includes a second version of flan, but this is the traditional one you can find at most parties. The only dangerous step in this recipe is caramelizing the flan mold, so please be careful and wear oven mitts while working with the scolding hot caramel.


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FLAN DE LECHE

 

Time: about 1 hour 15 minutes

Makes about 6 servings


Ingredients:

½ cup white sugar

5 eggs

1 can sweetened condensed milk

1 cup whole milk

1 tsp. vanilla



Prep: Preheat oven to 350 °F.


Directions:

  • In a saucepan, add the sugar and bring to high heat. Melt the sugar until it becomes a clear light brown color.
  • Pour into a flan mold and swirl the caramel around until it coats the bottom and sides of the mold (about half way up). Set aside to cool.
  • Beat the eggs, then add the condensed milk, whole milk, and vanilla. Gently mix everything well, avoiding to incorporate air bubbles.
  • Pour mixture into the caramelized flan mold.
  • Place in a bain marie. The water should reach the level of the flan mixture.
  • Bake in oven for about 1 hour, or until a stick comes out clean (alternatively, you can cook in a pressure cooker with ¾ cups water for 20-25 minutes).
  • Allow to cool to room temperature before unmolding. Refrigerate and serve cold.


Notes & Comments:

  • Add a splash of water (about a tablespoon) to the sugar before heating. This allows it to melt more evenly and prevents it from browning too quickly.
  • I have seen some people add all custard ingredients in a blender and blending it for a few seconds.
  • It is recommended to make this the day before serving so that it can be refrigerated overnight. It tastes much better the following day.
  • You can also make individual flans by dividing the mixture among small round ramekins.
  • Although this recipe is simple to make, it is easy to mess up, as I did on my first try. Although the flavor was good, the texture was off. To avoid my mistakes:
    • Do not whisk the mixture vigorously. You want to avoid air bubbles at all cost because they ruin the smooth and creamy texture during baking.
    • Use a flan mold with a small diameter and tall sides.
  • This is the first Nitza recipe I make that is not as good as other versions that I've had before. Don't get me wrong, it's still very tasty, but some family members have a different recipe that is better in my personal opinion (well, every Cuban family swears that they have the best recipe). Here's a recipe I prefer:
    • Caramelize a flan mold
    • In a blender, pour 1 can evaporated milk, 1 can condensed milk, 2 eggs, 1 tbsp. vanilla, and 1/2 tsp. salt and blend until everything is mixed.
    • Pour into flan mold and bake in oven for 1 hour.
    • Allow to cool, then unmold and refrigerate.
    • Serve cold, preferably the following day.

 

 






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Receta Original:

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FLAN DE LECHE

 

½ taza azúcar blanca   

5 huevos

1 lata leche condensada        

1 taza leche

1 cdta. de vainilla

 

        Ponga al fuego la media taza de azúcar hasta que se derrita y bañe con ese caramelo un molde de flan. Bata los huevos, claras y yemas, y añádales la leche condensada, la de vaca y la vainilla. Unalo todo bien y póngalo en el molde acaramelado. Cocínelo al baño de María hasta que al introducirle un palillo salga seco. En una olla de presión cocínelo a 15 libras de presión con tres cuartos taza de agua durante 20 ó 25 minutos.

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