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cuban flan(egg custard)

(2 ratings)
abuelax8 avatar
Recipe by
AURORA MATA
@abuelax8
FORT PIERCE, FL

This was my mother's recipe. She used a pressure cooker, but I don't have one, so I used the stove and the oven. Works just as well. Less dangerous too. Bc I use fat-free ingredients and Splenda, I call this my diabetic version. Has less calories/sugar/cholesterol than a regular flan, particularly if you use Egg Beaters(or similar product) and use Splenda.

(2 ratings)
prep time 15 Min
cook time 50 Min

Ingredients For cuban flan(egg custard)

  • 3
    eggs (or can use egg beaters)
  • 1 can
    fat-free evaporated milk(8 oz)
  • 1 tsp
    pure vanilla extract
  • 1 c
    milk 2 %(you can use whole milk if you prefer)
  • 1 c
    splenda or truvia or real sugar
  • 1 1/4 c
    water to make caramel
  • 3/4 c
    sugar(cannot use substitute sugar)

How To Make cuban flan(egg custard)

  • 1
    Preheat oven to 350 Degrees F. In a large bowl, mix all the ingredients except the REAL sugar/water for the caramel. Set aside. Be sure to wash the top of the can and shake it well before pouring.
  • 2
    Using a 3 qt Corningware casserole(it's what I use, but if you have another mold you can put on both stove top and oven, you can use that too.), put in water and sugar. Heat until sugar is boiling.
  • 3
    When it turns golden brown(makes a caramel), and using pot holders, swirl the caramel so that all sides and bottom of mold are completely coated. This prevents the flan from sticking to the sides of the mold.
  • 4
    Pour the mixture into the mold. Put the mold onto a pan half-way full of water(Bain Marie) and put in oven for 45- 55 mins. When you insert a knife into the middle of the flan, and the knife comes out dry, the flan is done.
  • 5
    Again using potholders, place a serving platter over the mold, and quickly turn it over. This can be a little tricky. If the flan sticks, turn it back and carefully run a knife around the edge of the mold to loosen the flan. Then turn the mold upside down again over the platter. Cool and serve.
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