Cuban Flan – a delicious recipe with egg yolks, condensed milk, milk, vanilla, sugar, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Using heavy oven mitts, heat sugar and water in a 1 lb. coffee can over a stove burner on almost high, swirling constantly until it carmelizes to a medium brown color. Do not let it burn!
2
Remove from heat and continue to swirl, coating the entire can. Set aside to cool.
3
Mix condensed milk, equal amount milk, egg yolks and vanilla.
4
Strain through a sieve into the cooled carmelized coffee can. Cover with foil and secure with a rubber band.
5
Place in pressure cooker with water half way up to top of can.
6
Bring pressure cooker to a rocking simmer, then let it go 30 minutes.
7
If you can stand the wait, refrigerate until cold before serving. Pour onto an oval dish and slice into rounds. It's delicious semi warm too!
359
kcal
Calories
19
g
Fat
26
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 egg yolks, 1 can sweetened condensed milk, 1 can (equal amount) milk, vanilla, and more.
Yes, Cuban Flan falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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