The Best Cuban Flan! – a delicious recipe with Filling, condensed milk, milk, cream cheese, vanilla, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Get the all filling ingredients and mix them in the blender until completly blended.
3
Pour Filling into the caramelized flan pan.
4
close pan tightly and make sure no liquid can escape it. (if needed get aluminum foil and wrapped the ends to make tighter).
5
Fill a pressure cooker with water until it reaches the flan pan half way (like the maria bath).
6
Turn it to high until it begins to whistle ,.
7
then immediately turn to medium and let it whistle for 30 min,.
8
After the 30 minutes pass turn it off and let it rest,.
9
When cooled invert it into a well sized container.
10
And there you have your flan!
401
kcal
Calories
18
g
Fat
42
g
Carbs
19
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 11 ingredients. The key ingredients include: Filling, 1 (14 ounce) can sweetened condensed milk, 1 (12 ounce) can evaporated milk, 0.5 (4 ounce) package cream cheese, and more.
Yes, The Best 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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