Flan has always been a staple at Cuban family gatherings, and in our house, it’s one dessert that never lasts long. Rich, silky, and topped with a layer of golden caramel, it’s the kind of dessert that feels both simple and special at the same time. Over the years, I’ve made countless flans, but these days it’s most often because my son Andrew has requested it. In fact, if there’s flan in the refrigerator, I can almost guarantee he’ll find it before anyone else. This classic Cuban dessert is a family favorite that’s been bringing people to the table for generations.

WHAT YOU’LL NEED

• GRANULATED SUGAR: The foundation of the caramel that makes flan so iconic. As the sugar melts and turns a deep amber color, it creates the rich caramel sauce that coats the custard once it’s inverted. The key is patience—you’re looking for a golden caramel, not a burnt one.
• SWEETENED CONDENSED MILK: This is what gives Cuban flan its signature richness and sweetness. Condensed milk creates a smooth, velvety custard with that unmistakable flavor that so many of us grew up loving.
• EVAPORATED MILK: Evaporated milk balances the sweetness of the condensed milk while adding body and creaminess to the custard. Together, the two milks create the perfect texture.
• EGGS: Eggs are the backbone of any flan. They gently set the custard as it bakes, giving it that silky, sliceable texture while still remaining delicate and creamy.
• MADAGASCAR VANILLA BEAN PASTE: Vanilla enhances the flavor of the custard and adds beautiful flecks of real vanilla throughout. I prefer vanilla bean paste for its depth of flavor, but pure vanilla extract works beautifully as well.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Place sugar and water in a medium saucepan on medium heat. Cook WITHOUT STIRRING until sugar melts and has a deep amber color. This should take about 12-14 minutes. Keep a close eye on the sugar as it can go from a beautiful amber color to burnt very quickly.

Pro tip: Squeeze the juice of a 1/4 lemon into the sugar mixture before making the caramel to prevent crystallization.

Why does sugar crystallize?
As sugar dissolves and cooks, stray sugar crystals can sometimes cling to the sides of the pan. Those crystals can trigger the entire batch to seize up and become grainy instead of silky smooth. A small amount of acid—like lemon juice—helps break down some of the sugar molecules, making crystallization much less likely and giving you a beautiful amber caramel.

Don’t worry—you won’t taste the lemon in the finished flan. It’s simply a little insurance policy for perfect caramel every time.

Step 2: Divide the caramel into individual ramekins and set aside. Be very careful, as the caramel is very hot. Alternatively, you can use a loaf pan instead of ramekins.

Step 3: Add the eggs to a medium sized bowl and whisk until combined.

Sept 4: Add the condensed milk, evaporated milk, and vanilla bean paste to the eggs and whisk gently. Dont over-mix as you want to avoid air bubbles in the flan.

Step 5: Ladle the milk and egg mixture into the ramekins (or loaf pan). The caramel may be hardened but that is ok. Place the ramekins into a deep pan or casserole. Add enough water to reach about half-way up the ramekins, this is called a Bain-marie.

Step 6: Bake in a 350 degree oven for about 35-45 minutes. You want the edges to be set and the middle to jiggle just a bit. The top should be a pale gold. (if using a loaf pan, you’ll bake for closer to 60 minutes)

Step 7: Remove flan and water bath from the oven and allow it to cool in the water bath for 45 minutes. Remove the flan from the water bath and refrigerate at least 4 hours, preferably overnight.

Step 8: To unmold, I usually place the ramekins in a pan with hot water for 60 seconds to make it easier to unmold. Sometimes you need to nudge it a little with the knife, but be careful not to leave a mark on the flan. They look so pretty when they’re unmolded. Place a plate or serving dish larger than the ramekins on top of the flan pan and quickly flip both the plate and ramekins to unmold the flan. Use a spoon to drizzle extra caramel sauce over the flan as you serve.