Cuban Flan Recipe

Flan is a French word and a classic dessert made with eggs, milk, sugar and caramel. Let see its story!

Flan is a French word and a classic dessert made with eggs, milk, sugar and caramel. It is cooked  au bain marie in the oven or on top of the stove. In Spain the same recipe is known a flan de huevo y caramel  and yet the origin of the recipe is neither French, Spanish or even Cuban.

Maria José Sevilla with one of her favourite desserts cuban flan

The Cuban Flan Origin

To find the origin  of such a lovely dessert we have to go back to antiquity and the Greek and Roman kitchens where a preparation made with eggs, milk and honey  known as tyropatinan was popular.

The recipe as we know it today had to wait until the middle ages when sugar and therefore caramel could be added.

Today hundreds of different versions are cooked all over the world including a Cuban recipe which is made with coconut and coconut milk.

With the Colombian Exchange old world recipes reached the Caribbean shores and it is more than probable that one day a cook in the wonderful island of Cuba changed the cows milk for coconut milk.

A HISTORY OF THE FOOD IN SPAIN

THE FIRST BOOK IN ENGLISH ABOUT THE HISTORY OF THE FOOD IN SPAIN

This is the first book in English to trace the history of the food of Spain from antiquity to the present day. 

Cuban Flan Recipe
Serves 6

INGREDIENTS

130 g white caster sugar

1 tablespoons water

a few drops lemon juice

6 whole eggs

400 g coconut milk

200 g condensed milk

a few drops vanilla essence

50 g grated coconut

22cmx17cmx6cm ovenproof dish

Set the oven to 160 degrees.

In a small pan make the caramel with the sugar, a little water and the lemon juice.

With the caramel cover the bottom and sides of the ovenproof dish. 

Using a metal whisk beat the eggs very gently.

Add the coconut milk and the condensed milk, the vanilla essence and the grated coconut.

Again, very gently, blend all the ingredients well.  

Slowly start pouring the egg mixture over the caramel.  Cover the dish with aluminium foil.

Place it in of a large, roasting dish half filled with boiling water.   

Bake for about 40 minutes. The flan should be quite firm on the sides and slightly wobbly but never runny in the centre.

Serve very cold with a dash of fresh double cream  gently beaten by hand for a couple of minutes.

 

A HISTORY OF THE FOOD IN SPAIN

THE FIRST BOOK IN ENGLISH ABOUT THE HISTORY OF THE FOOD IN SPAIN

This is the first book in English to trace the history of the food of Spain from antiquity to the present day. 

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