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Cuban Flan Double Batch

By Pastor Nancy Clarke

Prep Time:

30 Minutes

Cook Time:

40 Minutes

Serves:

8 Servings

Level:

Intermediate

A rich and smooth flan that melts in your mouth. With a cinnamon caramel twist!

Ingredients

  • ¾ cup sugar

  • 5 tablespoons water

  • 1½ teaspoons vanilla

  • ½ teaspoon cinnamon

  • 10 eggs

  • 2 cans sweetened condensed milk

  • 1 can evaporated milk

  • 1 9x13" Pyrex pan (for water bath)

  • 1 8x8" Pyrex pan (for flan)

Preparation

Step 1


In a small saucepan, stir together the sugar, water, and vanilla.


Step 2


Heat over medium, stirring until the sugar caramelizes to an amber colour.


Step 3


Add cinnamon and let cool to room temperature.


Step 4


Coat the inside (up to halfway) of the 8x8" pan with the caramel. Reserve any extra caramel.


Step 5


In a mixing bowl, beat eggs until frothy.


Step 6


Slowly mix in condensed milk, then evaporated milk.


Step 7


Pour mixture into the caramel-coated pan.


Step 8


Place the 8x8" pan inside the 9x13" pan. Add water to the outer pan (about ¾ full), being careful not to overflow


Step 9


Bake at 350°F for 40 minutes


Step 10


Check doneness by inserting a knife; it should come out with slight residue, but not liquid.


Step 11


Cool completely. Pour reserved caramel on top. Refrigerate and serve.


Tip: Cut into 4x4 rows to make 16 portions. This recipe can be halved with a shorter baking time.

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