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Easy Cuban Flan Recipe

Updated on February 23, 2015


4.2 stars from 26 ratings of Flan

Prep Time 20 Minutes

Cook Time 1 Hour


  • 1 can sweetened condensed milk ( 14 ounce)
  • 1 can evaporated milk (12 fluid ounce)
  • 1 tablespoon of vanilla extract
  • 1 cup white sugar
  • 6 eggs
  • a pinch of Salt
  • aluminum foil
  • baking pan 8 inches round or square
  • roasting pan (larger than baking pan)
  • medium saucepan


  1. Preheat oven to 350 degrees.
  2. Pour sugar in saucepan over medium low heat, melt sugar until completely liquefied and golden in color. Pour hot syrup into an 8 inch baking dish. Turn the dish side to side to evenly coat the bottom and sides. Set aside.
  3. In a large bowl beat eggs, mix in condensed milk, evaporated milk, salt, and vanilla extract until smooth. Pour mixture into baking dish. Cover with aluminum foil. Under the baking dish place the roasting pan and fill halfway with water.
  4. Bake in a preheated oven for 1 hour.
  5. Let it cool completely in a refrigerator.
  6. When completely cool insert a butter knife around the edges of the flan and invert on a serving plate.


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    • profile image

      Janet 3 years ago


    • titi6601 profile image

      titi6601 4 years ago

      Bake Like a Pro, give it a try to let me know what you think. Tip, let the flan sit in the refrigerator for 24 hours before eating. This will make and it taste even better. Thank you for stopping by =)

    • Bake Like a Pro profile image

      Bake Like a Pro 4 years ago

      I love flan and usually make the French version. This recipe is very interesting. I am marking it to give it a try :). Pinned and sharing.