Time for Dessert-Flan from Cuba!

Cuba is a country of tradition, and Flan, aka Creme Caramel is one of those traditions. Every celebration meal ever made in my Cuban household has included Flan. I always made the simple classic, but it certainly can be modernized with coffee or pumpkin to suit your tastes. This is a timeless recipe I have made many, many times in a pressure cooker in a cut down coffee can (also traditional). If you dont want to work with a pressure cooker, you can use a  bain de Marie or a pan of water in the lower rack of the oven to keep it moist. This recipe version is taken from the Blog My Big Fat Cuban Family.  While we may differ politically, we all love the food. Apparently a family member is coming from Cuba in December, so I better start practicing again to make the Classic Dessert of every Cuban celebration. 

Cuban Flan Recipe 

• ½ cup sugar
• Squeeze of lemon juice
• 1 (14 oz.) can sweetened condensed milk
• 1 can of water
• 1 tablespoon Vanilla extract
• 1 whole egg, lightly beaten
• 4 egg yolks, lightly beaten
• Cinnamon

Caramel Coating:

1) Heat the sugar with a few drops of water in a small saucepan with a squeeze of lemon juice and let it cook but do NOT stir. Move the pan around until it gets to a nice golden brown.

2) Pour the caramelized sugar into your mold, moving the mold around to coat the bottom and sides if you wish.

3) Set it aside and let it cool completely. It will feel smooth and hard, like glass.

Flan:

1) In a mixer or blender (I use the mixer because I make a lot!), mix together the condensed milk and water until it’s well blended.

2) Add the beaten eggs and the vanilla.

3) Sift as you pour into the caramelized mold. (you’re sifting out any large pieces of egg white)

4) Sprinkle with cinnamon.

5) Cover tightly with aluminum foil.

6) Put your flan into an ovenproof dish or baking pan and fill with hot water to about half-way up the sides, or as high as you can go without spilling hot water on yourself. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on the level of water - it can easily evaporate.

7) Remove from oven and water bath and let it cool completely, then refrigerate to chill.

8) Chill for at least one hour before serving.

9) Run a knife around the edge, place on a serving platter (large enough to hold the caramel) and invert.