Flan de leche, Cuban caramel custard
A silky baked custard with a dark caramel top, made with condensed milk for extra richness.
- Time1 hr 15 (plus chilling)
- LevelMedium
- Costabout £0.29 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Put the sugar and water in a pan over a medium heat without stirring. Cook for 6 to 8 minutes until it turns a deep amber.
7 min - 2
Pour the caramel straight into a 1.2 litre loaf tin or round dish and tilt to coat the base. It will set hard.
- 3
Whisk the condensed milk, milk, eggs, vanilla and salt together until smooth. Pour through a sieve into the tin.
- 4
Stand the tin in a roasting tin and pour hot water halfway up the side.
- 5
Bake for 50 minutes, until set with a slight wobble in the middle.
50 min - 6
Cool, then chill for at least 4 hours. Run a knife round the edge and turn out on to a plate so the caramel pours over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.