Table for TwoFlan de Leche
Silky caramel custard made with condensed and evaporated milk — the classic Cuban dessert.
⏱ 70 min📶 Medium👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Sugar, 100 g (for the caramel)
- Eggs, 4
- Sweetened condensed milk, 1 can (395 g)
- Evaporated milk, 1 can (370 ml)
- Vanilla extract, 1 tsp
- Lime zest, a little (optional)
Steps
- Melt the sugar in a pan until amber, then pour it into a baking dish or flan mold and swirl to coat.
- Heat the oven to 160°C. Whisk the eggs, both milks, vanilla and zest until smooth, then strain.
- Pour over the caramel, set the dish in a larger tray and add hot water halfway up the sides.
- Bake for 50–60 minutes until just set with a slight wobble.
- Chill for at least 4 hours, then run a knife around the edge and flip onto a plate.
Cook it together: One makes the caramel (careful, it's hot), the other whisks the custard — the flip at the end is a shared moment.
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