Traditional milk and egg flan with homemade caramel.

 

Milk and Egg Flan: Cuban Classic, Smooth and Caramelized

This milk and egg flan is a tribute to the traditional after-meal dessert: firm body, glossy surface, and that touch of vanilla that captivates from the very first bite. With simple ingredients and precise technique, you’ll achieve a creamy, aromatic dessert with an unmatched flavor.

🥄 Ingredients

  • For the caramel:
    • 2/3 cup white sugar
    • 4 tablespoons water
  • For the flan base:
    • 2/3 cup white sugar
    • 5 eggs
    • 1 can sweetened condensed milk
    • 1 cup whole milk
    • 1 ½ teaspoons vanilla extract
    • 1 pinch of salt

 

 

🍯 Easy Homemade Caramel

Place 2/3 cup sugar and 4 tablespoons water in a saucepan. Heat over medium-high until it bubbles and reaches a deep amber color, without stirring to prevent crystallization. Carefully pour into a mold (approx. 6 in diameter × 4 in high), tilting to coat the base and sides. Set aside to harden.

👨‍🍳 Smooth, Aromatic Base Mixture

Heat the sweetened condensed milk with the cup of whole milk in a saucepan until it begins to boil; turn off immediately. Stir in the pinch of salt and the vanilla. In another bowl, beat the eggs with the sugar until combined. Slowly add the hot milk, mixing gently to avoid creating foam. Strain directly over the caramel-coated mold for a fine texture.

🔥 Baking in a Water Bath

Preheat the oven to 350 °F (175 °C). Place the mold inside a larger baking dish with hot water reaching halfway up the mold’s height. Bake for 45 minutes to 1 hour. Check with a toothpick in the center: if it comes out clean, remove from oven.

❄️ Cooling and Perfect Unmolding

Let the flan cool to room temperature, then refrigerate for at least 4 hours. To unmold, run a thin knife along the edges, cover with a plate, and flip in one swift motion. Lift the mold carefully so the caramel drips over the surface.

ℹ️ Useful Facts

  • Servings: 8 portions
  • Active time: 30 minutes (prep + initial cooking)
  • Baking: 45–60 minutes
  • Chilling time: 4 hours
  • Category: Desserts
  • Cuisine: Cuban

💡 Final Tip

If you notice bubbles in the mixture before baking, remove them with a spoon or tap the mold gently on the counter: you’ll get a smoother cut and flawless texture.

Ready to serve? Pair it with a spoonful of caramel from the mold for a surprising result.

🏷️ Tags: milk and egg flan, Cuban desserts, caramel, vanilla, traditional recipes

For the original version in Spanish, visit: Flan de Leche y Huevo: Un Postre Clásico Cubano.