Latin American cuisine is full of complicities, memories, family legacies, multiethnic inheritances, simplicity and refinement, exotic surprises and a lot of feeling. For this reason, recipegratis, once again, brings you a sample of the extensive American pastry: the flan of Cuban milk. When tasting this sweet, your senses will travel to warm lands, white sands and dishes of great ancestral flavor. This recipe is very easy to prepare, you just need to have all the necessary elements for the recipe, mix the ingredients, prepare the caramel, cook The flan and finally … unmold. Yes! Preparing this exquisite flan only requires mood and desire to taste a very tasty sweet. Keep reading and discover how to make Cuban milk flan step by step. Bon Appetite!
| 🚻 8 Diners | 🕘 2h 30m | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make Cuban milk flan: |
| For the Cuban flan: 1 can of condensed milk 1 can of evaporated milk 3 eggs 1 vain 1 pinch of salt ½ cup of water (120 milliliters) | For the caramel: 1 cup of sugar (200 grams) 4 tablespoons of water |
| ADDITIONAL CHARACTERISTICS: Cheap Cost, Bathroom Maria, Traditional recipe from Cuba |
Ingredients to make Cuban milk flan:
1. Prepare the work table with all the necessary ingredients to elaborate this delicious Cuban recipe. Calculate the appropriate amounts of each ingredient, with an utensil designed for this purpose. And remember, if the eggs are in the refrigerator you must take them out 30 minutes before to be room. Then, throw them a little and reserve next to the other ingredients.
2. Use a deep bowl to add all ingredients little by little and one by one. Mix very well, until a couple consistency. Booking. This simple is the Cuban milk flan!
3. Time to prepare the caramel! Within the same flanera, it deposits the sugar and see the water. Watch the caramel until it acquires a blond color. When he starts to become blond, very careful not to burn you, move the flaite by turning it like a wheel to permeate its internal walls with the caramel. Then, pour the milk flan mixture you reserved inside the flanera.
4. Prepare the water bath to place the flanera. The procedure is very simple:- Use a large pot, where the flan container can fit.
– Fill the saucepan with water, to cover the 3/4 parts of the container.
– Finally, cover the surface of the flanera so that it does not between water, but the cheese will be damaged.
The cooking time of this homemade milk flan is between approximately 1 hour or 1 hour, or until the cheese sets. At the time, click the flan center with a stick or knife, only halfway, if it is dry it is ready. Otherwise, keep cooking and checking with the stick until it comes out dry. Then, let cool at room temperature and take the Cuban flan to the fridge. Wait a minimum of 5 hours or until the next day, which is more recommended.
5. At the time, take the flan from the refrigerator and let it rest until you get room temperature. To unmold, gently shake the flanera, side by side. You will see how the flan of milk is gently unmold, taking off the edges of the sweet from the walls of the container. Then, place a flat plate of adequate size for the cheese on the flanera and turn. To taste all!
6. The world of Latin American pastries is very wide and varied. If you decide to travel to Cuba on the path of flavors, please tell me your experience. A photo of your flan? It would be great!
