Desserts and cookies

Trilingual life and here is a Cuban flan recipe!

January 8, 2014

At home, we speak 3 languages!  I am French, my husband was born in Cuba, and we have 2 wonderful little Canadians.  Since passing along our cultures and languages is important, we use the 3 languages on a daily basis.  The kids, specially Mini-Superman, get confused for now, but later they will rock the world!

For my first recipe, I will share a simple recipe, a Flan, a Cuban Flan.  We love it because it does not require a lot of preparation and it does not have a season.  And actually, in winter, when the nice fruit are unavailable, it is perfect.

One thing I must admit… It is not the best looking dessert, but it is still tasty nonetheless.

Cuban Flan (2)

Cuban Flan (3)I keep talking about that dessert like if it was mine but all the credit goes to my husband, el Cubano, he is the one mastering the Flan.

Cuban flan


  • - 5 eggs
  • - Vanilla to taste
  • - 1 can of evaporated milk
  • - 1 can of condensed milk
  • - 2 table spoons of sugar and 4 table spoons of water


  1. We use a pot that has a removable handle to go in the oven for this dessert.
  2. Start by making a caramel with the sugar and the water on a medium heat.  Do not stir it, just move your pot regularly.  Once it is done, off heat, spread it on the side of your pot by making circular movements.
  3. In a bowl, beat the eggs.  Add the evaporated milk.  Stir.  Then, add the condensed milk.  Add the vanilla, in whatever aspect you have it... powder, liquid, for me a bean that I opened the pod and removed the seeds from it by scrapping with a knife.  Stir again.
  4. Pour in your pan (or whatever dish you used) where the caramel is at the bottom.
  5. Put in the oven for 35-40 minutes at 400°F.  To check if it is ready, insert a knife in, if it comes out clean. You've done it!

Bon appet’Eat 🙂

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