Flan Cubano 🍮

Méthode

1. 1

   Caramel: sugar + water in the mold itself over medium heat. Do not stir — swirl only until deep amber, then tilt to coat the bottom. It will harden; that's the point.

2. 2

   Whisk milk, eggs, yolks, vanilla and zest just to combine; strain through a sieve. Bubbles in the mix = bubbles in the flan.

3. 3

   Pour over the set caramel. Cover the mold tightly with foil (a lid if you own a flanera).

4. 4

   Stove method: sit the mold in a wide pot with 3 cm of simmering water, lid on the pot, lowest heat 30–35 minutes until the edge sets but the center still trembles. Oven works too: 160 °C water bath 50 minutes.

5. 5

   Cool, then chill at least 4 hours — overnight is honest. Run a knife round the edge, invert onto a plate with a rim; the hardened caramel melts into the sauce as it falls.

6. 6

   Cut with a hot knife. Serve with the caramel pooled; Cubans add a splash of rum to the syrup for the adults' portion.