Flan de Leche: Cuban Milk Flan

Place the granulated sugar and water in a small, heavy saucepan over medium-high heat. Do not stir once it bubbles. Cook until the sugar dissolves and turns a deep amber color, 7–9 minutes. Swirl the pan gently as needed for even color. Remove from heat when it is the color of dark honey.

Immediately pour the hot caramel into six 180 ml (6 oz) ramekins or a 1.2 L (5-cup) baking dish, tilting quickly to coat the bottom evenly. The caramel will crackle as it hits the cool dish; that is normal. Work carefully, hot caramel sticks and burns.

In a medium saucepan, combine the whole milk, orange peel, and cinnamon stick. Warm over medium-low heat until small bubbles form around the edges of the pan, about 4 minutes, then remove from heat and let steep for 10 minutes. Discard the orange peel and cinnamon.

In a blender, combine the steeped milk, sweetened condensed milk (scraped from the can), whole eggs, egg yolks, and fine salt. Blend on low speed for 15–20 seconds until fully homogenous. Do not over-blend or you will whip in too much air, which causes bubbles and a porous custard.

Pour the custard base through a fine-mesh strainer into a large measuring cup or bowl with a pouring spout. This removes froth and any stray egg solids so the finished flan is chalk-smooth. Let it settle for a minute, then skim off any foam that rises to the top.

Place the caramel-lined ramekins into a roasting pan or deep baking dish. Pour the custard evenly into the ramekins, dividing it equally, leaving about 6 mm (1/4 inch) headspace. Place the pan on the oven rack, then pour scalding hot water into the pan until it comes halfway up the sides of the ramekins. This bain-marie is what keeps the custard gentle and smooth.

Bake at 160°C (325°F) for 40–50 minutes. The flan is done when the edges are set but the center trembles slightly like a soft-set gelatin when you nudge the pan. An instant-read thermometer should read 77–80°C (170–175°F) in the center. If using a single large dish, expect 50–60 minutes.

Remove the ramekins from the water bath immediately and set on a wire rack to cool to room temperature, about 30 minutes. Then cover loosely with plastic wrap and refrigerate for at least 4 hours, ideally overnight. Cold setting is what makes the flan sliceable and clean at the edges.

To serve, run a thin knife around the edge of each flan. Invert onto a rimmed plate or shallow bowl, letting the caramel pool around the custard. If any caramel clings to the ramekin, spoon it over the top. Serve cold.