Best Cuban Flan Custard Recipes

CUBAN FLAN (CUSTARD) RECIPE

Steps:

• Prepare a caramel by adding the 1/4 cup of water to 3/4 cups of sugar in a small saucepan over medium to low heat. Stir while cooking until the sugar starts melting. Let it simmer. Use a pastry brush dipped in water to wash the sides of the pan free of granular sugar. When sugar starts to thicken and turn brown remove from heat and add 2 cubes of ice to stop the cooking process, being very careful not to get burned with any splattering that may occur. Coat a warm baking dish or round mold by pouring the caramel and swirl it around the sides and bottom. put the coated mold aside( By the way the mold should be 9 inches in diameter).
• Now comes the good part.
• In a saucepan bring to a boil the milk with the lemon peel, cinnamon stick and salt. When the mixtures starts to boil remove from heat and let it cool a little bit. (like my mother use to say: dejala refrescar).
• In a medium bowl beat lightly the egg yolks, whites, vanilla and sugar until well mixed.
• Pour into the bowl the slightly cooled milk and strain the egg and milk mixture into the caramel coated mold.
• OK so far?.
• Place the flan mold inside a baking dish filled with water up to half of the mold side, (bain Mary or baño Maria).
• Now you have three choices of cooking it.
• 1) Cook over stove top at low to medium flame till a toothpick inserted in the middle comes out dry.
• 2) Bake in a preheated 350 degree oven for about an hour in the middle rack. Insert a knife or toothpick in the center, if it comes out dry remove from the oven and let it cool till warm.
• 3) In a pressure cooker ,cook in a cup of water at 15 pounds of pressure for about 25 minutes.
• When cooled place serving dish flat against top of mold and turn it upside down in a fast motion.

CUBAN FLAN(EGG CUSTARD)

Steps:

• 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.