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Cuban Flan with Mandarins

Categories: Pudding

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If you didn't get to visit grandma in Florida, this winter, this is another sort of tonic. A silky, Latin pudding that is perked up with mandarin orange segments. Talk about getting some sunshine on a cloudy day.


  • 1/3 c. maple syrup
  • 1 tbsp. butter
  • 14 oz. condensed milk
  • 1/2 c. half and half
  • 1 1/2 tsp. vanilla extract
  • 1/2 c. milk
  • 2 egg yolk
  • 4 eggs
  • salt pinch
  • orange segments canned
  • whipping cream


Preheat the oven to 350 F. Prepare a roasting pan with water, into which a 2 quart dish will fit. Put the roasting pan in the oven. Meanwhile, spray a 2 quart dish (like a souffle dish) with nonstick cooking spray.

In a small saucepan, gently boil the maple syrup and butter until soft ball stage, about 8-14 minutes. Take care not to let it boil too quickly or it foams over the pot. It will be thickened and if you drop some in cold water, it becomes like taffy. <br />That means it is ready. Pour it into the prepared dish. Let stand 10 minutes to set. In a food processor, whip the remaining ingredients for 2 minutes. Gently pour this into prepared baking dish. Place the dish in the roast pan and cover it snugly with foil.

Bake 55-70 minutes until flan is just set. Cool at room temperature for one hour and then refrigerate until nicely set and scoop-able. Scoop portions to serve, with a spoonful of mandarin orange segments and some whipped cream.

Keeps up to 4 days. Serves 5-6.