Best Delicious Easy Cuban Style Flan Recipes

CUBAN FLAN RECIPE (FLAN CUBANO)

Steps:

• Preheat oven to 350
• Begin by caramelizing the pan. To caramelize just add the sugar over a hot stove and mix until it liquifies. Make sure and coat the bottom of the pan and sides with the sugar glaze. See picture on how it looks.
• Mix the milk, and rest of the ingredients in a food processor
• Pour into the "Flan pan" with the caramelized sugar and cover flan with lid or foil.
• Cook in a bain marie or in a water bath for around 1:25 - This may vary depending on your oven. You'll know it's ready if you insert a toothpick in and it comes out clean.
• Refrigerate for at least 3+ hours. Once completely cool and solid run knife through the side and place a dish on top and flip over. See pictures for how to.

THE BEST CUBAN FLAN!

Steps:

• first melt sugar in flan pan until its liquefied and browned. Take it of the heat and coat the pan on the sides by turning and turning it until the bottom and sides are completely coated.Take it off the heat and leave it on the side.
• Get the all filling ingredients and mix them in the blender until completly blended.
• Pour Filling into the caramelized flan pan.
• close pan tightly and make sure no liquid can escape it. (if needed get aluminum foil and wrapped the ends to make tighter).
• Fill a pressure cooker with water until it reaches the flan pan half way (like the maria bath).
• Turn it to high until it begins to whistle ,.
• then immediately turn to medium and let it whistle for 30 min,.
• After the 30 minutes pass turn it off and let it rest,.
• When cooled invert it into a well sized container.
• And there you have your flan!

DELICIOUS, EASY CUBAN-STYLE FLAN

Steps:

• Equipment: 1 quart flanera or 1 quart round casserole dish with lid AND 1 ovenproof dish or baking pan that the flanera or casserole will fit into.
• Caramel: Some people like to make caramel by adding water to sugar and then cooking it to a nice dark golden brown, and some just like to melt the sugar to golden without water. Either method will work here. If you are using a flanera, which is a metal pan with a lock-down lid, you can make the caramel right in the flanera. If you are using a casserole dish, make the caramel in a saucepan and pour into the bottom of the casserole dish.
• Custard: As you prepare the custard, the caramel will cool. In a separate bowl, beat the 1 whole egg and 5 egg yolks together. A whisk works very well here. Add the evaporated milk and sweetened condensed milk to the eggs and mix together. Add the vanilla extract, either 1/2 teaspoon or 1 teaspoon depending on what strength you prefer. Pour the custard mixture into the flanera or casserole dish over the hardened caramel. Put on the lid.
• Put your flan into the ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go and still move the thing without spilling hot water on yourself.
• Bake in a pre-heated 350 degree oven for 45 minutes. Turn off the oven and let set for another 15 minutes.
• Remove from the oven and the water-bath and let cool.
• Plating: Run a butter-knife around the outside edge of the flan. Place a plate large enough to handle the liquid caramel over the flan and invert. Chill the flan for at least an hour before serving.
• Enjoy!