Flan Cubano

Step by stepInstructions

1. Heat the oven to 350°F (175°C) and set a kettle of water to boil.
2. Melt the sugar, and the cinnamon stick if using, in a heavy saucepan over medium heat, swirling occasionally, until it turns deep amber; do not stir.
3. Pour the caramel immediately into a 9-inch (23 cm) round baking dish or flanera, tilting to coat the bottom, and set aside to harden.
4. In a blender, combine the condensed milk, evaporated milk, eggs, vanilla and salt, and blend until smooth.
5. Pour the custard over the caramel, cover the dish tightly with foil, and set it in a larger pan.
6. Pour the boiling water into the outer pan to come halfway up the dish, and bake for 55 to 65 minutes, until the custard is set around the edges but still slightly jiggly in the center.
7. Cool completely, then chill for at least 4 hours; run a knife around the edge, invert onto a platter, and let the caramel cascade over the top.