Cuban Style Flan
A creamy steamed vanilla custard with caramelized sugar
Equipment
- 1 large bowl
- 1 wire whisk
- 1 large pot with lid
- 1 double boiler top with lid
- 1 small saucepan for melting the sugar
Ingredients
- 1 can evaporated milk
- 1 can condensed milk
- 1 1/2 TBLS vanilla
- 5 eggs lightly beaten
- 1/2 cup sugar
Instructions
- Put enough water in the larger pot, so that the water comes 3/4 of the way up the outside of the smaller pot (we use the top of a double boiler). Put the smaller pot in the larger pot.
- Put the 1/2 cup of sugar in a small saucepan on the stove and melt the sugar. Using a long handled spoon or spatula, move the sugar around until it is liquid and caramel colored. When it is a lovely shade of brown, slide the caramel into the double boiler pot. Be careful! Hot sugar can burn you!
- Put the rest of the ingredients in a large bowl and whisk together the 2 cans of milk, the vanilla, and the eggs until well combined. Pour this mixture on top of the caramel in the smaller pot.
- Put the lids on both the pots. Turn the stove on medium high. When the water in the bottom pot begins to boil, adjust the temperature so that the water is just barely boiling. Steam for 45 minutes.
- When the 45 minutes are up, check to make sure the flan is set. Leave the lids off both pots and let the flan cool down till you can take it out of the water.
- Cool the flan for at least 4 hours, or overnight. Take a knife and cut around the edge of the flan and turn it over onto a dish. There will be caramel sauce, so use a dish that has as edge, so you don't lose all the sweet goodness. Keep refrigerated until you serve it.