Cuban Flan de Leche (Caramel Custard)

Make the caramel

Heat the oven to 160°C (320°F). Put the sugar and water in a small pan over medium heat. Cook without stirring, swirling the pan now and then, for 6–8 minutes, until it turns a deep amber colour.

• 150 g sugar
• 3 tbsp water

✅ Done when: the syrup is a deep amber colour (not light yellow, not black)

Coat the mould

Quickly pour the caramel into a 20–22 cm round flan mould or cake tin and tilt it to coat the base and a little of the sides; caramel is extremely hot, so handle it carefully. Let it harden for 10–15 minutes.

• all of it caramel from step 1

✅ Done when: the caramel is solid and no longer sticky to the touch

Make the custard

Whisk the eggs gently in a bowl, without making foam. Whisk in the condensed milk, evaporated milk, vanilla and salt until smooth, then pour through a sieve into the mould.

• 5 eggs
• 1 can (400 g) condensed milk
• 1 can (400 ml) evaporated milk
• 1 tsp vanilla extract
• 1 pinch salt

✅ Done when: the mixture is smooth with no streaks of egg

Bake in a water bath

Cover the mould with foil and set it in a larger roasting tin. Pour hot water into the tin to come halfway up the mould and bake for 55–65 minutes.

• all of it custard from step 3
• about 1 liter hot water

✅ Done when: the edges are set and the very centre still wobbles slightly

Chill

Let the flan cool in the water bath, then refrigerate it for at least 6 hours, ideally overnight.

• all of it baked flan from step 4

✅ Done when: the flan is fully cold and firm to a light touch

Turn out and serve

Run a thin knife around the edge of the mould. Place a deep plate upside down on top, flip it over in one quick move, lift off the mould and let the caramel sauce run over the flan. Serve chilled.

• all of it chilled flan from step 5