Recipe: Cuban Leche Flan (Flan Cubano) with NEZKA Condensed Milk

Cuban flan is an indulgent dessert with a silky-smooth texture and a delicious caramel topping. Perfect for any occasion!

Ingredients:

• For the Caramel:

  • 1 cup granulated sugar

  • 1/4 cup water

    

• For the Flan:

  • 1 can (approx. 397g / 14 oz) NEZKA Condensed Milk

  • 1 can (approx. 354ml / 12 fl oz) evaporated milk (or the same amount of whole milk)

  • 4 large eggs

  • 1 teaspoon vanilla extract

  • A pinch of salt

Equipment Needed:

• Flan mold (8 or 9-inch / 20-23 cm round) or a bundt pan.

• Large baking pan (for a water bath).

• Whisk or hand mixer.

Instructions:

1. Prepare the Caramel:

   • In the flan mold (do not grease), add the 1 cup of sugar and 1/4 cup of water.

   • Place the mold directly on the stovetop over medium-low heat.

   • Cook without stirring, gently swirling the mold occasionally, until the sugar dissolves and turns into a liquid, golden amber caramel. This may take about 8-12 minutes. Be careful not to burn it!

   • Once the caramel reaches the desired color, remove the mold from the heat and carefully tilt it to evenly coat the bottom and slightly up the sides of the mold with the caramel. Be extremely cautious, as the caramel is very hot. Let it cool to room temperature while you prepare the flan mixture; the caramel will harden.

2. Prepare the Flan Mixture:

   • Preheat your oven to 175°C (350°F).

   • In a large bowl, combine the NEZKA Condensed Milk, evaporated milk (or whole milk), eggs, vanilla extract, and the pinch of salt.

   • Whisk all ingredients together thoroughly until completely smooth and well combined. Do not over-whisk, as this can incorporate too much air.

3. Bake in a Water Bath:

   • Carefully pour the flan mixture over the hardened caramel in the mold.

   • Place the flan mold inside a larger baking pan.

   • Fill the larger baking pan with hot water until it reaches approximately halfway up the sides of the flan mold. This creates a water bath (Bain-Marie), which helps the flan cook evenly and achieve a creamy texture.

   • Carefully transfer the large pan with the flan mold into the preheated oven.

4. Cook:

   • Bake the flan for 50-70 minutes, or until the center is almost set. You can insert a thin knife into the center; if it comes out clean or with a few moist crumbs, it's ready. If it comes out liquid, it needs more time.

5. Cool and Unmold:

   • Once cooked, carefully remove the large baking pan from the oven and lift the flan mold out of the water bath.

   • Let the flan cool completely to room temperature.

   • Once cool, cover the mold with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This step is crucial for the flan to set properly and for the caramel to become liquid again.

   • To unmold, run a thin knife around the inner edge of the mold to loosen the flan. Place a large serving plate upside down over the flan mold, and with a quick, confident motion, flip both together. The flan will slide out, and the liquid caramel will cascade over it.

6. Serve:

   • Serve the flan chilled, drizzled with its delicious caramel.

Enjoy this classic Cuban dessert! It's perfect for sharing.