Go Back
+ servings
Cuban flan, flan recipe, flan with caramel sauce

Cuban Flan

Course Dessert
Cuisine Cuban
Cook Time 1 hour 30 minutes
Servings 10
Author Coco and Ash


  • Loaf pan
  • 9x13 pan
  • aluminum foil
  • mesh strainer
  • Hand Mixer


For the Caramel Sauce

  • 1.5 cups white sugar
  • 3 tablespoons water

For the Flan

  • 6 large eggs
  • 1 can sweetened condensed milk (14 ounce)
  • 1 can evaporated milk (12 ounce)
  • 3/4 cup whole milk
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract


Making the Caramel

  • Add the white sugar and the water to a heavy saucepan and heat over medium heat while stirring occasionally. 
  • The sugar/water will go through a few stages before becoming caramel colored and smooth. Keep a close eye on it. Once it turns to caramel, it can burn quickly! (the whole process takes about 10-15 minutes)
  • Using oven mitts, carefully pour the caramel into the loaf pan. Slowly turn the loaf pan to coat all of the sides and corners inside the pan. Set it aside to cool slightly. 

Making the Flan

  • Heat your oven to 350°
  • Add all of the flan ingredients to a bowl and blend with a hand mixer for about 2 minutes until it's completely combined and the eggs are incorporated. 
  • Use a strainer over the loaf pan and strain the mixture into the pan. 
  • Place the loaf pan inside of a 9x13 cake pan and fill the cake pan with water. (about half way up the flan pan is where the water should come up to.)  This is called a "Bain-Marie" or a Marie-bath. You can read more about it HERE
  • Bake uncovered for 60 minutes. Then lay a sheet of aluminum foil over the top and bake for another 40 minutes. 
  • Allow the flan to come to room temperature before placing in the fridge. Refrigerate overnight or at LEAST for 4 hours. 
  • To serve: run a thin knife along the edges to loosen the sides from the pan. Turn onto a plate with a large rim that will hold in the caramel. Slice and serve with a spoonful of the caramel sauce!