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Cuban - Rum Flan


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Rate this recipe 4/5 (1 Votes)


  • 1 can Condensed milk
  • 1 can evaporated milk
  • 1 8oz cream cheese
  • 5 eggs
  • 3-5 tablespoons of Rum
  • 2 tablespoons of sugar (or more if needed)
  • For caramel
  • 1-1/2 cup of sugar
  • 2-3 tablespoons of water
  • 3 to 4 drops of lemon


Adapted from


Step 1

Set oven at 350 degrees

For Caramel

In a 2-quart saucepan, combine the

1-1/2 cup granulated sugar and
2-3 Tbs. water and drops of lemon and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes.

Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes.
Off the heat, carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

For filling
In a bowl, blend following ingredients:
Condensed milk
Evaporated milk
Cream cheese

Once blended pour in caramelized dish

Place in a bain Marie, (pan with water) 2/3 of way up the dish

Place in oven

Cook 40-60 minutes.
You know it is done when you place a toothpick or knife through the flan, it comes out clean

Let cool completely on a wire rack
Once completely cool, place in refrigerator for at least 1-2 hours or overnight.

To serve, carefully separate the flan from the dish to be able to flip (invert) on a serving plate. make sure the plate has edges since the caramel may run over.



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