Cuban Flan

Introduction

History

Flan has its origins in Spain, but it has become a beloved dessert in many Latin American countries, including Cuba. The Cuban version of flan is known for its creamy texture and caramel topping, which adds a sweet and slightly bitter flavor to the dessert.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to watch the caramel closely as it cooks, as it can burn quickly.

- Use a pastry brush dipped in water to wash down the sides of the pan to prevent crystallization.

- Strain the egg and milk mixture before pouring it into the mold to ensure a smooth and creamy texture.

Serving Suggestions

Cuban Flan is delicious on its own, but you can also serve it with a dollop of whipped cream or a sprinkle of cinnamon on top.

Cooking Techniques

The key to a smooth and creamy flan is to strain the egg and milk mixture before pouring it into the mold.

Ingredient Substitutions

You can use coconut milk or almond milk as a dairy-free alternative in this recipe.

Make Ahead Tips

You can make the flan a day ahead and refrigerate it until ready to serve.

Presentation Ideas

Serve the flan inverted on a plate to show off the caramel topping.

Pairing Recommendations

Cuban Flan pairs well with a strong cup of Cuban coffee or a glass of sweet dessert wine.

Storage and Reheating Instructions

Store any leftover flan in the refrigerator and enjoy it cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of Cuban Flan contains approximately 250 calories.

Carbohydrates

Each serving of Cuban Flan contains approximately 40 grams of carbohydrates.

Fats

Each serving of Cuban Flan contains approximately 10 grams of fats.

Proteins

Each serving of Cuban Flan contains approximately 6 grams of proteins.

Vitamins and minerals

Cuban Flan is a good source of calcium and vitamin D, thanks to the milk used in the recipe.

Alergens

Cuban Flan contains eggs and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Cuban Flan is a rich and creamy dessert that is relatively high in carbohydrates and fats, but it also provides some essential nutrients like calcium and protein.

Summary

Cuban Flan is a classic dessert that is easy to make and sure to impress your guests with its creamy texture and sweet caramel topping. Enjoy this delicious treat as the perfect ending to any meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in Havana, Cuba. My grandmother, Abuela Maria, was the one who taught me how to make the most delicious flan I have ever tasted.

Abuela Maria was a master in the kitchen, and she had a way of making even the simplest dishes taste like heaven. She would spend hours in the kitchen, mixing and stirring, creating dishes that were both comforting and delicious. One day, as I sat at the kitchen table watching her work her magic, she handed me a piece of paper with her handwritten recipe for flan.

"This is a special recipe that has been passed down through our family for generations," she said, her eyes twinkling with pride. "Take good care of it, and one day you will pass it on to your own grandchildren."

I held the paper in my hands, feeling a sense of responsibility and excitement. I knew that this recipe was a treasure, and I vowed to learn it by heart.

Abuela Maria showed me step by step how to make the flan. First, we caramelized sugar in a saucepan until it turned a beautiful golden color. Then, we poured the caramel into a baking dish and swirled it around to coat the bottom evenly. Next, we mixed together eggs, sweetened condensed milk, evaporated milk, and vanilla extract, creating a rich and creamy custard.

As we poured the custard mixture over the caramel in the baking dish, Abuela Maria told me stories of how she had learned to make flan from her own grandmother, who had learned it from her mother before her. The recipe had been passed down through the generations, each woman adding her own touch to make it uniquely theirs.

Once the flan was in the oven, its sweet aroma filled the kitchen, making my mouth water in anticipation. As we waited for it to bake, Abuela Maria taught me more about our family's culinary traditions, sharing stories of holidays spent gathered around the table, enjoying the delicious dishes that had been lovingly prepared by generations of women before us.

When the flan was finally ready, we let it cool before flipping it onto a serving platter. The caramel had formed a rich, golden sauce that dripped down the sides of the custard, making it look almost too beautiful to eat. But eat it we did, savoring each creamy bite and reveling in the love and history that was baked into every mouthful.

From that day on, I made Abuela Maria's flan whenever I wanted to feel close to her, even after I moved away from Cuba and started a family of my own. I taught my children and grandchildren how to make it, passing down the recipe just as my grandmother had passed it down to me. And each time I made it, I felt a connection to the strong, resilient women who had come before me, their spirit living on in every delicious bite.

Now, as I sit in my kitchen, mixing and stirring just like Abuela Maria used to, I can't help but feel grateful for the gift of her Cuban flan recipe. It is more than just a dish; it is a link to my past, a reminder of the love and tradition that has sustained our family for generations. And as I take a bite of the creamy, caramelized goodness, I know that I am carrying on a legacy that will live on long after I am gone.

Categories

| Cuban Desserts | Cuban Recipes | Dessert Flan Recipes | Egg White Recipes | Egg Yolk Recipes | Lemon Peel Recipes | Milk And Cream Recipes |

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