Cuban Flan Recipe | Abuela's Receta for Classic Crème Caramel Egg Custard

Do you want to learn how to make a traditional Cuban Flan? Here is a legit 𝐂𝐮𝐛𝐚𝐧 𝐟𝐥𝐚𝐧 𝐫𝐞𝐜𝐢𝐩𝐞 as passed down from generation to generation. The Flan is a staple dessert of Cubans' holiday in Miami and throughout the United States. 𝐂𝐮𝐛𝐚𝐧 𝐑𝐞𝐜𝐢𝐩𝐞 𝐅𝐨𝐫 𝐅𝐥𝐚𝐧 – https://cubanredneck.com/cuban-flan-r... The Cuban Flan is not the only Flan! The Mexican Flan and the Puerto Rican Flan have very similar looks. However, the taste and texture are quite different. The Mexican Flan seems to be a little softer, more like a pudding consistency. The Puerto Rican Flan is a little stiffer, a lot like the Cuban Flan but the taste not as intense. It does not stop there. There is the classic crème caramel egg custard, and in Trinidad and Tobago, for example, they call it the Trini custard pie. Once again, the taste profile is entirely different. I guess that one of these days, I have to do in-depth research to figure out the differences between the Cuban, the Mexican, the Puerto Rican, and the Trini custard pie. If you want to learn more on this subject, check out this link - https://en.wikipedia.org/wiki/Cr%C3%A... Nevertheless, in this video, we will focus on the Cuban flan recipe or, as my mom calls it, abuela's classic crème caramel egg custard Cuban style. Like many Cubans, I am of Iberian descend, with almost 60% Spaniard, 30% Italian, and many little pieces from neighboring areas. I am about to share a Cuban flan recipe with you that is at least 100 years old. My mom learned it from her mom, and from what I understand, it's a modified version of the classic crème caramel egg custard my great grandmother brought from Spain three generations back. 𝐓𝐡𝐞 𝐤𝐞𝐲 𝐭𝐨 𝐚𝐧 𝐚𝐮𝐭𝐡𝐞𝐧𝐭𝐢𝐜 𝐂𝐮𝐛𝐚𝐧 𝐟𝐥𝐚𝐧 𝐢𝐬 𝐭𝐡𝐞 𝐟𝐨𝐥𝐥𝐨𝐰𝐢𝐧𝐠: #1 Texture – The original Cuban Flan de Leche recipe calls for just yokes and no white, and I think here is where many people get it wrong! While living abroad, I wanted to make a Cuban flan for the holidays and ended up following a YouTube recipe where they used the whole egg. I did it while second-guessing myself all along, and yes, the results were disappointing! The flan was light and soft, like what you find at a cheap restaurant. An Authentic Cuban Flan has a little bit of a bite. You actually cut into it. It only melts once you put it in your mouth! #2 Taste Profile – In my opinion, two things make a Cuban Flan, a Cuban Flan! One is that it is not overly sweet. I have seen many recipes using added sweeteners like sugar, simple syrup, and even corn syrup. None of these are part of the original recipe, just like coconut, cream cheese, and everything else. Traditional Cuban flan is not only not overly sweet, but the caramel is also borderline bitter. That is something that is not easy to achieve and requires a lot of practice. 𝐇𝐨𝐰 𝐓𝐨 𝐌𝐚𝐤𝐞 𝐂𝐮𝐛𝐚𝐧 𝐅𝐥𝐚𝐧 My 𝐂𝐮𝐛𝐚𝐧 𝐟𝐥𝐚𝐧 𝐝𝐞 𝐥𝐞𝐜𝐡𝐞 𝐫𝐞𝐜𝐢𝐩𝐞 is pretty traditional, and I make no claim to it, but it is "traditional," unlike many of the Cuban recipes for flan you find on YouTube and especially true for those found on large websites like the Food Network, AllRecipes.Com, and others. We start by pouring 1.5 cups of white sugar into a 2½ to 3-quart saucepan. It is essential to highlight that this pot must have a lid and be oven safe. Bring this to temperature over medium heat to make what is called a dry caramel. Know that the sugar may take time to come up to temp, but it is very easy to overcook and burn once it does. Once your sugar has melted into something that has the color of maple syrup, and while being EXTREMELY careful, swirl your saucepan around to cover all the walls with caramel. Put it aside over a damp rag to cool down. Bear in mind that if your caramel gets to black coffee color, it will have a bitter taste, so you may want to consider redoing it! While that cools down, we can prepare our eggs. We will need six extra-large egg yolks (if you only have large ones use seven or eight), one can of evaporated milk, and one sweet condensed milk. Pour all of these ingredients into a large mixing bowl and mix thoroughly. To this mixture, we will add a pinch of salt and a splash of vanilla extract. After mixing once again and after the caramel in your saucepan firming up, you can go ahead and pour your mixture into the saucepan, covered it, place it inside whatever you are going to use for your double boiler, and fill it with water to about the halfway mark. Carefully place it in the center of a preheated 375 degree over for one hour. After the baking timer has expired, please turn off the heat and let it stand inside the oven for an additional hour. After the second hour, remove it from the oven and let it cool down to room temperature before refrigerating it for 8-12 hours before serving. To serve, run a dull knife around the edge to make sure it is separated, and flip into a large plate, big enough to hold the extra caramel; slice, serve and enjoy. I hope you consider this Cuban flan recipe for your next family dinner. #CubanFlan #Recipe #HowToMake