Cuban Flan or Custard
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- Опубліковано 8 вер 2024
- Pre-heat oven to 350 degrees
Cuban Flan
Ingredients:
1 cup sugar
3 large eggs
2 egg yolks
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
12 oz whole milk (use evaporated milk can to measure)
1 tsp. pure vanilla extract
pinch of salt
Thank you immensely!
I followed all your precise instructions and successfully made the delicious Flan.
Thank you so much for your kind words. I’m thrilled that you enjoyed the flan recipe and found the instructions to be accurate and precise. Blessings!
Delicious...first time making and was very impressed!
Thank you!♡
I’m so glad! Thanks for sharing! 😋
I made this recipe and everyone loved it. Thank you! 😊
Thanks for letting me know! 🤗
Beautiful Flan !
Thank you! ❤️
That's is the consistency I'm looking for with no air bubbles very nice
Thank you so much! ❤️
I can't wait to make this, excellent video and directions. Thank you for creating and sharing.
Thank you for your kind and encouraging words. Hope you enjoy this recipe! ❤️
@@abaskitchen2044 Thank you for the recipe, and the video makes it so much more doable, making it soon.
I’m going to make this today! ❤
Thank you so much this has been the most simple flan recipe that i was able to succeed .
Thank you so much, Raimy! I’m thrilled that you enjoyed it! 😊
So amazing grandma
Thank you so much! 🥰
This looks almost too beautiful to eat!! 🤗
And it tastes even better!! :)
Followed your detailed Flan recipe.
I made the most delicios spectacular flan. Wish I could attach photo.
Thank you Mis Aba 💐
This made me so happy! Thank you. 🎉❤️
Delicious ❤
Thank you!
🇨🇺🍮😋👍🏾👌🏾
☺️😋🤗
Can you pls. make one with cream cheese .Thnx
So many wonderful ways to make flans. Adding cheese cheese makes for a thicker custard but is delicious as well. Although, my family prefers this lighter version, I have friends who make delicious cream cheese flans! I will ask them to share. Thanks for the suggestion 🥰.
❤
Thank you for sharing...once you chill it and take out of the refrigerator...do you flip it or let it come to room temperature? I ask because doesn't the carmel sauce harden if it is place in refrigerator? Thanks
What I do is submerge half the pan with the flan in warm water and let it sit for a few minutes being careful to not let any water into the pan. This softens the caramel while still keeping the flan cold. If you see that the flan is still “stuck” or not moving freely in the pan when you wiggle it side to side, you can run a knife around the edge before you try flipping it over. There’s always a little caramel that gets stuck to the pan but you can continue to put the pan in warm water to release as much of it as possible. Another tip: If you see there are a lot of little custard pieces floating in the syrup after you flipped it, use a turkey baster to suck up the syrup from around the sides of the flan and strain it through a fine sieve back onto the flan. Keep in mind the flan tastes best nice and cold so keep it refrigerated after you’ve flipped it until ready to eat! Don’t be discouraged if it isn’t perfect the first time. It takes a little practice!
Delicioso!!
Looks like my mom’s flan, whose recipe was lost over the years so I’m trying to recreate. Do you use regular white sugar or the cane varieties?
I use regular white sugar! Hope this recipe comes close to your moms recipe! ❤️
The ingredients are similar to the Filipino Flan, except in the Filipino Flan a small dash of rice flour is added to make it smoother with no bubbles. That's the secret ingredient in the Philippines.
Oh how interesting! I’ll bet it’s great! 😊
not necessarily adding cornstarch or flour and it is steamed not baked in Philippines most of the time.
@@mar1ojo , without the rice flour, the flan isn't creamy, smooth: It's lumpy, bumpy, has air bubbles, and you'll get yelled at by Gordon Ramsay for cooking up $hit.
Who cares of your filipino flan
Looks beautiful and scrumptious 😋 just like my Cuban girlfriend makes
Hope my recipe is as tasty as hers!
Nice dish ..please can u comment the igredients and their quantity
I’m so sorry for the delay! If you click where it says “more” the ingredients are listed under the description! Hope that helps!
What’s the size of your round mold? Will try it. Thanks
I use a 7 inch round pan. Glad you’ll try it! ❤
Hi! Do you have to do the caramel first? What if I prepare the filling and then make the caramel so it doesn’t have to sit there?
Thanks for the question! To be honest I’ve always prepared the sugar first. I actually like to hear the crackling sound the hardened sugar makes when you pour the custard in the pan! The prep of the custard doesn’t take too long though so the sugar doesn’t stay out terribly long. Maybe I’ll try your idea and see what happens! ;)
@@abaskitchen2044 thanks for your reply! I made it earlier and so far so good. The only problem I’ve encountered now is that my middle seems too jiggly. I stuck it in the oven a bit longer and nothing yet. Now I’m just letting it sit outside and hoping it sets :(
@@mel1168 just remember that after it cools you need to refrigerate it for 8-10 hours (overnight) it should set after it’s completely chilled!
@@abaskitchen2044 ok! I stuck my knife in the center and it returned a little wet. I hope it sets when cooling! 🤞🏻
What’s the oven temperature to cook the flan in??
Oh my goodness. Thank you for pointing that out! Set your oven to 350 degrees! Hope you enjoy the recipe! 🤗
Recipe should say 1 teaspoon pure vanilla extract
Thank you for catching that! Corrected!
What size pan and how many quarts? Can't wait to make but looking for a heavy bottom pan like yours. Also, how deep?
Hi Debra . I found a pan that is very similar in size to the one I use made by Fat Daddy in the 7” x 2” size. It’s available at Michael’s stores and through Amazon. I think I may buy one myself and see how well it holds up to making the caramel right in the pan. I’ll post my findings. The pan I use was my mom’s and I can’t find it anywhere. It has a nice rim around it which helps in lifting it out of the water bath. I’ll keep looking! ☺️.
@abaskitchen2044 Thank you for replying. Was wondering the inside dimensions of the one you have...width and height
@@debraward1813 the inside of my pan is 7 inches on the bottom and it flares up a tiny bit at the top to almost 7.5 inches and it’s 2 inches in height so actually very similar to the pan I suggested which, by the way, the brand name is Fat Daddio’s (I think I misspelled it before).
I tried the anodized aluminum pan and did not love it. I tried a nonstick Calphalon pan and loved it but the measurement isn’t right.. it’s larger in diameter so the flan turns out thinner. I will keep looking for the perfect alternative and will keep you posted.
@@abaskitchen2044 any update on the search for the right pan?
if u put a little water in the sugar and mix once and just leave it alone on high it it will cook alot better and not get lumpy.... STOP STIRRING IT!
Her's was,'PERFECT"...
so shush...sit down and let her finish her perfection!
Pre heated oven ?thnx
Yes! Preheated oven. Thank you! 😊
Why the 12 oz of milk?
Hi Siifo! Are you asking about the measurement or the use of milk? I use the 12 oz measurement of the can of evaporated milk which you already opened for this recipe just to make it easy This is equivalent to 1 1/2 cups of milk. As far as using milk, this recipe calls for 3 milks: whole milk, evaporated milk and sweetened condensed milk. It makes a delicious light and sweet custard. Hope you enjoy this recipe!
@@abaskitchen2044 Hi, thanks. I'm overthinking, I think. I'm compiling about a million recipes for flan from the internet and UA-cam. The 12 ounces of milk, in addition to the evaporated and sweetened condensed milk, that your recipe call for, is very rare. Why add so much volume to the recipe?
@@Sifo_Dyas Well, as far as the volume, it’s what fits perfectly in the pan. Any less and you’d get a rather thin flan and of course a different consistency. There are, as you mentioned, many different variations to flan recipes, from using more or less eggs to even using cream cheese. This recipe makes a very smooth and light custard. It’s important to let it chill in the refrigerator for a full 8 hours or longer before inverting it so that it sets properly. Hope you’ll try it!
@@abaskitchen2044 I don't think you understand the math at all. 12 oz of milk, in addition to the condensed and evaporated milk makes the flan thin, not the other way around. You just diluted it.
@@Sifo_Dyas Sifo, I understand what you are saying. This recipe delivers a “lighter” custard. The use of the word diluted would not apply here as diluted means the flavor is weaker because of the additional liquid, in this case you’re referring to the milk. With this recipe, it’s the combination of all the milks and other ingredients that results in a beautiful, delicious and perfect flan. There are other recipes that make for a thicker custard. I suppose you have to try making different recipes to see which you prefer. It’s truly a matter of preference. Thanks for your kind feedback!
What is that pan called and where do you get one?
Hi Melissa! I inherited this pan from my mom which I remember she bought in the 70’s! I looked on-line and I think I found a similar pan in good, but used, condition on eBay by the name “Amway Queen stainless double boiler insert”. In any case, as I mentioned in the video, you may substitute a cake pan, heavy bottomed is best, but if not, just prepare the sugar in a separate saucepan and quickly pour the caramel into the desired cake pan before it begins to harden. Thanks for asking!
Typical Cuban too much talking, cut to the chase. At this rate we’ll be here forever, long tutorial, I’m out! Thank you, good luck! You need the Jeopardy music about now!
Love your pan. Where did you get it. Is it an old frying pan without the handle? Love it. If not, please share the link if available.
Hi! Thanks for asking about the pan! It’s actually a special double boiler insert I inherited from my mom. I’ve looked high and low and have not found a comparable one. As I explained in the video, you can use a cake pan, heavy bottom, if you want to make the caramel directly in the same pan, or melt it in a sepárate sauce pan and pour into the desired pan. Since many have asked about this, I am currently trying out different pans to use in the place of the one I use in the video and will definitely post an update in the description when I find the one I feel works best! The dimension of the pan I use is 7” x 2”. Using a larger pan in diameter will still yield great results but it will be a little less deep. Please do not hesitate to write back with any questions. I hope you have a great experience with your own flan making!
@@abaskitchen2044 Thanks for getting back. Those stainless steel cooking tools are solid. Being a double boiler makes sense for the wide lips. I love those. I have acquired some at yard sales and second-hand stores. Thanks so much for sharing your cooking techniques.
@@fredguerra4917 My pleasure! Appreciate your feedback!
Same as a French flan
So interesting! ❤️
But easier I love easier
Ooooh now I’m intrigued on how to make a French flan!! Thank you! Appreciate your comment! 🥰
Delicioso!!!
Thank you Maria!!