Cuban Flan – a delicious recipe with sugar, eggs, condensed milk, milk, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Fill a dish large enough to hold your muffin tray/bundt pan with 1"" of water and place on center shelf of the oven. Pre-heat oven to 350 degrees.", "", "While pre-heating, melt sugar over low heat. Do not stir excessively, as stirring causes crystallization. Once liquefied, pour melted sugar on bottom/sides of a large bundt pan or several muffin trays.", "", "Blend remainder of ingredients in a blender until mixed. Pour mix into bundt pan or muffin trays and place in tray of water in the oven. Bake until set or when a wooden stick inserted into the flan's center comes out clean (approximately 45 minutes).", "", "Let set in fridge overnight and don't flip until you get to your destination. Once flipped, drizzle flan with remainder of syrup."]
774
kcal
Calories
23
g
Fat
115
g
Carbs
28
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 6 ingredients. The key ingredients include: 2 cups granulated sugar, 6 eggs, 1 can condensed milk, 1 can evaporated milk, 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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