Cuban Flan I

Cuban Flan I Recipe - Authentic Dessert from Cuba

Region / culture: Cuba | Preparation time: 20 minutes | Cooking time: 40-50 minutes | Servings: 6-8

Introduction

Cuban Flan is a delicious and creamy dessert that is popular in Cuban cuisine. This sweet treat is made with simple ingredients like eggs, milk, sugar, and cream, and is topped with a rich caramel sauce. It is a perfect ending to any meal and is sure to satisfy your sweet tooth.

History

Flan has its origins in ancient Rome, where it was known as "tyropatina." The recipe eventually made its way to Spain, where it was adapted and became known as "flan." When Spanish colonizers arrived in Cuba, they brought this dessert with them, and it quickly became a favorite among the locals. Over time, the Cubans added their own twist to the recipe, creating the Cuban Flan that we know and love today.

Ingredients

1 cup of milk
pared rind of 1 lemon
1 cinnamon stick
8 whole eggs
1 cup of sugar
2 cups of heavy cream

Caramel

0.75 cup of sugar

How to prepare

Use a soufflé or baking dish with a capacity of about five cups. You can also use individual ovenproof custard cups.
Carefully remove the outer rind from the lemon. Do not cut too deep or you will cut into the pulp. You only want the outer, mostly yellow layer.
Scald the milk by quickly bringing it to a boil with the lemon rind and cinnamon stick, stirring constantly.
Remove from heat and let it stand for 15 minutes.
Remove the lemon rind and cinnamon stick after the milk cools.

Caramel

Heat 0.75 cup of sugar in the bottom of a metallic pan over medium-high heat until it begins to melt.
Stir constantly to prevent burning. The sugar will turn into a thick syrup with a light brown color.
Quickly remove from heat and pour into your flan dish or into each of your individual custard cups.
Tilt the dish back and forth to cover the bottom and sides with the syrup.
The syrup will harden as it cools, forming a thick shell.
During the baking process, this shell magically transforms into a delicious dark caramel syrup.

Custard

Beat the eggs with the sugar until thoroughly mixed and frothy, then stir in the warm milk and cream.
Pour the mixture into the caramel dish (or dishes) and place it into a water bath.
Bake for 40 to 50 minutes (reduce time if using a shallower or individual dishes), or until a knife comes out of the center clean.
Let it cool in the dish.
Before serving, loosen the sides with a knife and flip it onto a platter with a rim.
Be sure to spoon plenty of syrup over each serving.

Variations

For a tropical twist, add a splash of coconut milk to the custard mixture.
For a richer flavor, substitute half-and-half for the heavy cream.
For a citrusy flavor, add a splash of orange zest to the custard mixture.

Cooking Tips & Tricks

Be sure to scald the milk before adding it to the egg mixture. This will help to infuse the milk with the flavors of the lemon rind and cinnamon stick.

- When making the caramel, be sure to stir constantly to prevent burning. The caramel should be a light brown color before pouring it into the dish.

- When baking the flan, be sure to use a water bath to ensure even cooking and prevent the custard from curdling.

Serving Suggestions

Cuban Flan can be served on its own or with a dollop of whipped cream on top. It pairs well with a cup of Cuban coffee or a glass of sweet dessert wine.

Cooking Techniques

Be sure to use a water bath when baking the flan to ensure even cooking.

- When flipping the flan onto a platter, be sure to loosen the sides with a knife to prevent sticking.

Ingredient Substitutions

You can use evaporated milk instead of heavy cream for a lighter version of the flan.

- You can use brown sugar instead of white sugar for a richer caramel flavor.

Make Ahead Tips

Cuban Flan can be made ahead of time and stored in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap to prevent it from drying out.

Presentation Ideas

Serve Cuban Flan on a decorative platter with a drizzle of caramel sauce and a sprinkle of cinnamon on top. Garnish with fresh berries or mint leaves for a pop of color.

Pairing Recommendations

Cuban Flan pairs well with a variety of beverages, including coffee, tea, or a glass of dessert wine. It also pairs well with fresh fruit or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Cuban Flan can be stored in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Cuban Flan contains approximately 300 calories.

Carbohydrates

Each serving of Cuban Flan contains approximately 30 grams of carbohydrates.

Fats

Each serving of Cuban Flan contains approximately 20 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, vitamin D, and vitamin A.

Alergens

Cuban Flan contains dairy and eggs.

Summary

Cuban Flan is a rich and creamy dessert that is high in fats and carbohydrates. It is a delicious treat that should be enjoyed in moderation.

Summary

Cuban Flan is a delicious and creamy dessert that is perfect for any occasion. With its rich caramel sauce and smooth custard filling, it is sure to be a hit with your family and friends. Try making this traditional Cuban dessert for your next gathering and watch it disappear in no time!

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a hot summer day in Havana, Cuba, and I was walking through the bustling streets of the city, taking in all the sights and sounds that surrounded me. As I passed by a local bakery, the sweet aroma of freshly baked pastries wafted through the air, drawing me in like a magnet.

I stepped inside the quaint little shop and instantly felt at home. The walls were lined with shelves filled with all sorts of delicious treats, from flaky pastelitos to creamy custards. But it was the Cuban Flan that caught my eye. The golden caramel topping glistened in the sunlight, beckoning me to take a bite.

I approached the counter and struck up a conversation with the friendly baker, asking her about the recipe for the flan. She smiled warmly and told me that it was a family recipe that had been passed down for generations. Intrigued, I asked if she would be willing to share it with me. Without hesitation, she invited me into the back of the bakery to watch her make the flan from scratch.

As she cracked the eggs and measured out the sugar, I watched in awe as she worked her magic, effortlessly transforming the simple ingredients into a decadent dessert. She explained each step of the process to me, from caramelizing the sugar to baking the custard in a water bath. I took notes furiously, determined to recreate the recipe in my own kitchen.

After hours of baking and waiting, the flan was finally ready. The baker carefully flipped it out of the mold onto a plate, revealing a perfectly smooth surface and a rich, caramelized topping. I couldn't wait to taste it.

I took a bite of the creamy custard, savoring the velvety texture and the subtle sweetness of the caramel. It was unlike anything I had ever tasted before, a perfect balance of flavors and a true testament to the baker's skill and dedication to her craft.

As I left the bakery that day, I knew that I had stumbled upon something truly special. The recipe for Cuban Flan had captured my heart, and I was determined to master it myself. I spent hours in my own kitchen, experimenting with different techniques and ingredients, until I finally perfected my own version of the beloved dessert.

Over the years, I have shared the recipe for Cuban Flan with friends and family, passing down the tradition that was started by the kind baker in Havana. Each time I make it, I am transported back to that hot summer day, surrounded by the sights and sounds of Cuba, and reminded of the power of food to bring people together and create lasting memories.

And so, the recipe for Cuban Flan has become a cherished part of my culinary repertoire, a reminder of the day I first discovered it and the journey I embarked on to make it my own. It is a testament to the rich culinary heritage of Cuba and the joy that can be found in sharing a delicious meal with loved ones.