Easy Cuban Flan Recipe – Flan Cubano

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There’s something truly magical about Cuban flan—a dessert that’s as rich in flavor as it is in tradition. With its silky custard base and glossy caramel topping, it’s a treat that feels indulgent yet comforting. Whether you’re craving a sweet escape or looking to impress at your next gathering, this Cuban classic is the perfect choice. Plus, it’s surprisingly simple to make!

What is flan?

Cuban flan is a classic Latin dessert that’s beloved for its creamy texture and rich caramel flavor. This silky custard, made with a combination of eggs, sweetened condensed milk, and evaporated milk, is topped with a smooth, golden caramel sauce that adds the perfect balance of sweetness.

Flan is the classic Cuban dessert that always shows up at every gathering and celebration. I honestly can’t say there is any other Cuban dessert that we love as much as this one. It’s the quintessential delicious Latin custard that is easy to make and always impresses the crowd.

Why You’ll Love This Recipe

This recipe is just easy and always turns out perfect. I share 3 ways to make this flan: baking method, Instant Pot, or regular pressure cooker (the traditional method).

This version takes a few shortcuts that don’t sacrifice on the flavor or outcome. In fact, this method is how most people make Cuban flan now.

The hardest part is the caramel, but as long as you’re paying attention it’ll turn out fine without a fuss.

Ingredients in Flan

Here’s what you’ll need to make Cuban flan:

For the caramel:

• 1 cup of granulated sugar

For the custard:

• 1 can (14 oz) of sweetened condensed milk
• 1 can (12 oz) of evaporated milk
• 3 large eggs
• 1 teaspoon vanilla extract
• A pinch of salt

Equipment Needed:

• 6-inch tall round baking dish or flan mold for pressure cooker, or regular 9 inch round pan and large roasting pan for baking
• Medium saucepan
• Oven or pressure cooker
• Blender or large mixing bowl & whisk if not using blender

How to Make Flan Cubano

Step 1: Prepare the Caramel

*If using a flan mold, you can do this step in the flan mold pan instead of dirtying another pot.

Place sugar in a medium saucepan over medium-high heat.

Stir until sugar dissolves, then let it simmer without stirring until it turns golden brown. It will look clumpy at first, and you’ll probably start to wonder where you went wrong. But keep mixing it and it’ll turn into a brown syrup. As long as you have it on medium-high heat and you’re mixing, it, it won’t burn.

Once it’s turned into caramel, immediately pour the hot caramel into your baking dish, swirling to coat the bottom evenly. Let it cool while you prep the rest of the flan.

Step 2: Make the Custard

Add the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt to a blender and blend on low until mixed well.

Don’t blend too much or you’ll get bubbles. This is a very quick step.

If you don’t want to use a blender you can whisk all ingredients in a large bowl.

Step 3: Combine the Custard and Caramel

Slowly pour the custard mixture over the caramel in the baking dish. You will probably hear some cracking noises which is totally ok!

Optional step: Strain the custard

If you want it to remove any solids, you can strain the custard as you pour it into the pan. I’m too lazy for this but it comes out looking nicer when strained.

Step 4: Cook the flan

Pressure Cooker Method

Secure the flan mold lid. If not using a flan mold pan, then cover the pan tightly with aluminum foil.

For a regular pressure cooker, fill with water until just below the flan pan. Close the pressure cooker and set the stove to medium heat. When the pressure cooker begins to hiss, cook for 40 minutes. Turn off the heat and allow the pressure cooker to depressurize before opening.

For an Instant Pot, fill with 2 cups of water. Place the flan filled dish on a trivet and lower into the pot and close the lid. Set to cook 25 minutes on manual high pressure and do a natural pressure release, meaning wait for the pin to drop on its own before opening the pot.

*I’ve seen other recipes online that say to cook for 15 minutes, but I always have to add 10 more minutes because it’s still completely liquid at the 15 minute mark.

Baking Method

Preheat your oven to 350°F (175°C).

Place the filled flan dish into a larger roasting pan and add water until it comes halfway up the sides of the flan dish.

Bake uncovered for 1 hour, or until the flan is set. It’ll be a little jiggly in the center but it’s fine as long as it’s not watery. To test it, you can insert a knife near the center and it should come out clean with a slight wobble.

Be sure to check on the flan halfway through the back time to see if you need to add more water to the water bath.

Step 5: Cool and Serve

Remove the flan from the water bath and let it cool to room temperature on a wire rack (uncover if covered). This takes a few hours but don’t rush this step. Wait for it to cool before refrigerating.

Refrigerate for at least 3 hours, or overnight, for the best texture.

To serve, run a knife around the edges, flip onto a plate, and enjoy!

Tips for Making Flan

There are a few things you want to keep in mind to ensure your Cuban flan is as delicious as possible.

1. Don’t burn the caramel.

The first few times I made flan I struggled so hard with the caramel. I kept burning it because it just takes you turning away for 10 seconds and bam, it’s ruined and you have to start over.

Don’t make the same mistake. Follow the directions and DON’T LOOK AWAY!

2. Don’t overcook it.

Make sure you cook it in the water bath at the temperature instructed. Cooking it at a higher temperature can make it grainy. It will still be a little jiggly in the center when you finish cooking it.

3. Don’t over mix it.

Mix it just enough to incorporate all the ingredients. Too much mixing creates air pockets.

You also don’t want to mix the caramel too much while it’s cooking to prevent crystals from forming.

4. Chill in the fridge overnight.

It’s recommended to chill the flan for at least 3 hours, but it has the best flavor and texture if you leave it in the fridge overnight. It’s also easier to remove from the pan the longer it has spent in the fridge.

Frequently Asked Questions (FAQ):

Can I make this flan ahead of time?

Yes, flan keeps well in the fridge for up to 3 days. I do not recommend freezing the flan.

Can I use a different type of sugar for the caramel?

Brown sugar works as an alternative for a deeper flavor.

What if I don’t have a roasting pan for the water bath?

You can use a large baking dish, pot, or any other heatproof container.

Let me know in the comments if you give this recipe a try! I hope you enjoy it.

Continue to Content

Yield: 12

Easy Cuban Flan

Print

Indulge in the creamy, caramel-kissed perfection of Cuban flan, a dessert that's as simple to make as it is irresistible to savor.

Prep Time 20 minutes

Cook Time 1 hour

Additional Time 12 hours

Total Time 13 hours 20 minutes

Ingredients

• 1 cup of granulated sugar
• 1 can (14 oz) of sweetened condensed milk
• 1 can (12 oz) of evaporated milk
• 3 large eggs
• 1 teaspoon vanilla extract
• pinch of salt

Instructions

1. Place sugar in a medium saucepan of flan mold over medium-high heat. Stir until sugar dissolves, then let it simmer without stirring until it turns golden brown.
2. Once it's turned into caramel, immediately pour the hot caramel into your baking dish, swirling to coat the bottom evenly. Let it cool wile you prep the rest of the flan.
3. Add the eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt to a blender and blend on low until mixed well. You can whisk these in a large bowl instead of using a blender.
4. Slowly pour the custard mixture over the caramel in the baking dish. You will probably hear some cracking noises which is totally ok! If you want it to remove any solids, you can strain the custard as you pour it into the pan.

Pressure Cooker

1. Secure the flan mold lid. If not using a flan mold pan, then cover the pan tightly with aluminum foil.
2. For an Instant Pot, fill with 2 cups of water. Place the flan filled dish on a trivet and lower into the pot and close the lid. Set to cook 25 minutes on high and do a natural pressure release, meaning wait for the pin to drop on its own before opening the pot.
3. For a regular pressure cooker, fill with water until just below the flan pan. Close the pressure cooker and set the stove to medium heat. When the pressure cooker begins to hiss, cook for 40 minutes. Turn off the heat and allow the pressure cooker to depressurize before opening.

Baking Method

1. Preheat your oven to 350°F (175°C).
2. Place the filled flan dish into a larger roasting pan and add water until it comes halfway up the sides of the flan dish.
3. Bake uncovered for 1 hour, or until the flan is set. It'll be a little jiggly in the center but it's fine as long as it's not watery. To test it, you can insert a knife near the center and it should come out clean with a slight wobble. Be sure to check on the flan halfway through the back time to see if you need to add more water to the water bath.

After Cooking

1. Remove the flan from the water bath and let it cool to room temperature (uncover if covered). This takes a few hours but don't rush this step. Wait for it to cool before refrigerating.
2. Refrigerate for at least 3 hours, or overnight, for the best texture.
3. To serve, run a knife around the edges, flip onto a plate, and enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 97Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 48mgSodium: 36mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 2g

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